Adobo Chino


  • 1 1/2 kl pork belly (fat included), cut into big chunks
  • 1 1/2 cups vinegar
  • 3 pcs laurel leaves
  • 1/2 tsp whole peppercorn
  • 1/4 tsp fresh ground peppercorn
  • 3 tbsp brown sugar
  • 2 tsp salt
  • 1 whole head garlic, peeled and crushed

Cooking Instructions:

  1. In a pan, combine meat and all the ingredients except sugar. Turn to medium heat. Cover.
  2. Bring to a boil, stir then lower the heat. Cover and let simmer for 20-30 minutes or until the liquid has evaporated, and pork starts to render oil. You will also notice the garlic has thickened the liquid. Add in some salt if needed.
  3. Gently stir the pork until light brown, keep stirring so it won’t stick on the pan.
  4. Add sugar into the oil (so you have to push some of the meat into the other side of the pan to make way for the sugar)
  5. Keep stirring. Careful not to burn the sugar.
  6. Coat the meat with the sugar syrup.
  7. Cook for about 10 minutes more.
  8. Serve with rice.

Source: Pinoy Kitchenette

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