Monday, September 19, 2011

Crispy Pork Belly + Sweet Adobo

Here's a dish that came together way too easily because everything was incidentally pre-prepared. The pork belly was roasted last week and these were two strips I hadn't used. The adobo sauce was saved from some chicken adobo I also made last week and reduced to concentrate the flavors. And this past weekend, I had made a drunken meal at about 3am and two of the carrots that I cleaned and peeled didn't make it into the food.

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.

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