Adobo 2.0 ProMax
Description: Here's a recipe for Adobo 2.0 ProMax: a dish that's both familiar and excitingly different. This version takes the classic Filipino adobo and elevates it with the richness of coconut milk and the subtle sweetness of fried potatoes, creating a complex flavor profile that is simply irresistible.
Ingredients
- 1 kg pork belly, cubed
- 1 head garlic, minced
- 1/4 cup coconut oil
- 2 cups water
- 1 cup white vinegar
- 3-4 bay leaves
- 1/2 kg potatoes, peeled and sliced
- 1/4 cup soy sauce
- chili peppers, sliced (optional)
- 1/2 kg pork belly, cubed
- 1 head garlic, minced
- 1/4 cup coconut oil
- 2 cups water
- 1 cup white vinegar
- 3-4 bay leaves
- 1/2 kg potatoes, peeled and sliced
- 1/4 cup soy sauce
- chili peppers, sliced (optional)
- 2 cups water
- 1 cup white vinegar
- 3-4 bay leaves
- 1/2 kg potatoes, peeled and sliced
- 1/4 cup soy sauce
- chili peppers, sliced (optional)
- 1 kg pork belly, cubed
- 1 head garlic, minced
- 1/4 cup coconut oil
- 2 cups water
- 1 cup white vinegar
- 3-4 bay leaves
- 1/2 kg potatoes, peeled and sliced
- 1/4 cup soy sauce
- chili peppers, sliced (optional)
Instructions
- In a wok or a deep pan, heat coconut oil over medium-high heat. Add minced garlic and sauté until fragrant.
- Add the cubed pork belly and sear until browned on all sides. Season with salt and pepper.
- Pour in the water and white vinegar. Bring to a boil, then cover and simmer over low heat for 25-30 minutes, or until the pork is tender.
- Add the bay leaves and soy sauce. Continue to simmer, uncovered, for another 10-15 minutes, allowing the sauce to thicken.
- While the adobo is simmering, peel and slice the potatoes. Fry them in a separate pan with hot oil until golden brown and crispy.
- Once the adobo sauce has thickened to your liking, add the fried potatoes and sliced chili peppers (if using). Stir to combine.
- Simmer for another 5 minutes to allow the flavors to meld.
- Serve hot with steamed rice.
- Enjoy your Adobo 2.0 ProMax!