“Adobo” means marinade, sauce, or seasoning in Spanish which is a native cooking method in the Philippines. Also known as their “unofficial National dish”, it’s a favourite amongst the locals and us too!
We’ve made Chicken Adobo before, with the same base of vinegar, soy sauce, and garlic so here’s another variation using pork belly instead where you’ll get an incredibly tender and melt-in-your-mouth feeling from the stewing process!
It’s super addictive and you’ll want to drown your rice with the sauce at the end of the meal 😋
Alternatives:
- For red cane vinegar, use rice vinegar
- For canola oil, any neutral cooking oil is fine. Like vegetable, sunflower, peanut, or coconut oil.
