My take on Braised Pork Belly inspired by our all-time favorite, Adobo. I used Sinamak as the souring agent instead of a regular vinegar and it made a big difference to the overall flavor.
Sinamak is a spiced vinegar popular in the Ilocos region. In fact, the one I used in this recipe was one of my take aways on my last trip to Bacolod two months ago. A good friend bought it for me from the public market. It is homemade in essence; made at home by the lovely market vendors. You can use any spiced vinegar you have. It doesn’t have to be just Sinamak.
The addition of caramelized onions added more depth to the dish. It was a surprising twist that I adopted from Taiwan’s version of Braised Pork. Remember to remove the onions from the hot pan as soon as it turns brown to prevent it from burning. I burnt a few slices and still added it to the pork. Weirdly enough, I liked its bitter-sweetness effect.
Cook pork for 45mins to 1 hour until tender on low fire. Remove the lid once the pork is tender, simmer for another 15mins to reduce the liquid and thicken the sauce. Serve with rice and enjoy!
Watch the video on how to make Braised Pork Belly (Pork Adobo sa Sinamak)
Braised Pork Belly (Pork Adobo sa Sinamak)
- 500 grams pork belly sliced into serving pieces
- 3 tablespoons spiced vinegar I used Sinamak
- 3 tablespoons soy sauce
- 1 teaspoon grated ginger
- 4 cloves garlic minced
- 1 large tomato sliced
- 2 cups water
- 1 tablespoon white sugar
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