|crispy pork belly with a reduced Filipino adobo sauce|
Put this all together with some finely chopped onions and we have an accidentally luxurious and decadent meal in less than half an hour. Which I find kinda silly, because pork belly is not often a luxurious food in Chinese cuisine.
All I did was sweat some onions with the carrots and some garlic in a small saucepan. Add the reduced adobo sauce with a spoonful of sugar and a splash of dry sherry. Low simmer to soften the carrots and further reduce the sauce. Cut the pork belly into cubes and brown-crisp on all sides. Serve together on steamed rice.
The most interesting part of this was that the altered, re-reduced adobo sauce had a hint of hoison flavor.