Featured recipe of the month: Thrice Cooked Spicy Pork Adobo


Having a specific food craving is always a make or break thing for me. Either it'll be easy for me to buy something that I crave for (hello Grab Food) or I'll probably force myself to go out to the supermarket to buy some ingredients and cook myself a decent meal. 

More than the actual craving, I also have to think about other things like using all the usual kitchen stuff: pots and pans, dishes and then preparing all the ingredients. Sometimes I ask myself...will I have the extra strength to wash the dishes or will I just too tired to do it? Living independently (going on for more than a year now and counting, HUHU-YAY) is sometimes a pain in the ass so please forgive me if I seems to be ranting about these little things.

Or maybe I'll just get a dishwasher this year. 

ANYWAY...so a few weeks ago my emotions got the best of me and mustered to act on it only because I missed my lola / parents and their cooking so I had to make some twice cooked adobo...with a twist of course.

Here's my version of Thrice Cooked Spicy Pork Adobo that you can make at home. It took me a few hours to make it so make sure you have all the time in the world before attempting to do this. I assure you, it'll be worth it :)


THRICE COOKED SPICY PORK ADOBO
Yield: 3-4 servings

  • 1/2 kilo Pork Belly, cut into pieces (thicker cut is better)
  • 2 heads of garlic
  • 1/8 c. soy sauce 
  • 1/4 c. vinegar
  • 1 to 2 tbsp. brown sugar (you can also opt for coconut sugar)
  • 2 pcs. laurel leaves
  • 8-10 pcs. black peppercorns or ground pepper 
  • 1/2 c. water
  • 5 pcs. red finger chillies / siling labuyo (optional if you don't like it spicy)
  • 1/4 c. coconut cream

I’ve separated the cooking process into three simple phases.

Phase 1: The Typical Stuff
Wash the pork pieces. Separate the cloves of (unpeeled) garlic, lightly crush them with the back of a knife (or with your hand if you’re angry and aggressive) before dumping everything on the same pot with the rest of the ingredients except the coconut cream.

Make sure you don’t cover the pot until you’ve evaporated the vinegar a bit. Then cover and simmer until tender.

I only made this spicy because I love spicy food. But the use of chilies is really optional at this point. You can use this now as you simmer the meat or use it when you’re ready for Phase 3.

Phase 2: The Classic Twice Cooked
Now that the meat is tender and they are now happily simmering in its own oils and sweet garlicky salty goodness, it’s time to take it off from the heat.

I separated the meat from the sauce and get them ready for Phase 2. Make sure you have everything ready. A separate pan for frying, your handy splatter screen (if you don’t have one, you can find this at any Landers or True Value store), your apron (just in case you don’t want your clothes oiled) and a lot of breathing in the hopes of not getting that hot oil splattered on your face.

Drop in a few tablespoons of fresh oil to get the pan ready. Just cook the pieces until you get that nice toasty dark brown color on the meat. 

I also took out the excess oil from the adobo sauce (a must because to be honest, too much of it is obviously not okay) as well as the garlic skins which were now separated from the actual garlic pieces. This will give us a cleaner, smoother sauce by the end of Phase 3. 

Phase 3: The Coconut-nut is a big big you know what.

Still don't know what it is? it's a big flavor enhancer, that's what! I personally prefer to use the cream to make the sauce richer. It also subsides the heat a little bit if you happen to put too much chilies in the first phase of cooking.

The only step you have to make is put everything back in a pot, slowly add in the cream and let the heat do the rest. This would have to be the time to set up that table and get your piping hot rice (and extra rice) ready.

Try making and let me know your comments and suggestions below!

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About me: @nineslicad  | Nines vs. Food
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