Spicy Dried Pork Adobo with White Rice

Ingredients

• 3 lbs pork belly with skin on
• 1 tbsp cooking oil
• 2 tbsp achuete powder
• 5 bulbs garlic, minced
• 2 tbsp garlic powder
• 1 tsp salt
• 5 dry bay leaves
• 1 tbsp black peppercorns
• 1 tbsp ground black pepper
• ½ cup coconut vinegar
• 1 cup hot water
• ½ cup soy sauce
• 1 tbsp seasoned rice vinegar
• 1 tbsp calamansi juice
• 1 tbsp brown sugar
• ¼ cup merlot red wine
• 8 pcs dried red chilli
• 6 servings steamed white rice (to serve with adobo)

Instructions

1. 1
   Cut the pork belly into cubes (bite size).
2. 2
   Place pork belly cubes in a pressure cooker. Add soy sauce, vinegar, garlic powder, salt, ground and whole black peppercorns, dry bay leaves, and hot water. Pressure cook on high for about 15 mins.
3. 3
   Make the sauce in a wok, sauté garlic, black pepper, soy sauce, vinegar, and brown sugar.
4. 4
   Once the pressure cooker goes off and pork is slightly tender, mix pork with the sauce in the wok. Add achuete powder.
5. 5
   Cover with lid and let simmer until pork is fork tender.
6. 6
   To finish, heat a separate wok, then add oil and lightly fry pork cubes without the sauce and add dried chili.
7. 7
   Serve with white rice.