Where I grew up in California, there was a large Filipino population. Not nearly as large as the Mexican population, however so Mexican food became a lot more popular.
Adobo recipes were for many years something I’d find in my Mexican cookbooks.
Then one day I was introduced by a friend to Filipino adobo. It is the same in name but is nothing like Mexican adobo.
Filipino adobo is much closer to Chinese. In fact when I served this to my family, they all thought it was a new Chinese dish.
Whatever its influences, Filipino adobo is awesome. There are so many recipes for chicken and pork belly adobo but I think this is the best that you can do in your kitchen. I have a smoky slow cooked barbecue version I’ll share with you this Summer.
One of the things I like about pork belly is the crispy crackling you get when you roast it. There was no way I wanted that crispy fat to go into the sauce and become soggy. So I roast the pork belly separately.
By the way, the crackling got gobbled up by my three kids before I had a chance to get the meal to the table. That’s why you don’t see any in the photographs. Next time I’m going to hide it.
If you like this recipe, you might like to try some of these too…
I hope you enjoy this pork belly adobo recipe. If you do give it a try, please don’t be a stranger. Leave a comment. I’d love to hear from you.