Pork adobo with lechon sauce
Slow cooked pork adobo is transferred on the stovetop and boiled until the sauce is reduced. Lechon sauce is stirred in and stew is left to simmer until the sauces blend.
Servings 3 people
Equipment
- Slow cooker
Ingredients
- 500 grams pork belly (1.1 pounds)
- 3 tablespoons cooking oil
- 6 cloves garlic lightly pounded and peeled
- 2 bay leaves
- 1 sprig oregano stripped
- ¼ teaspoon cracked black peppercorns
- ¼ cup cane vinegar
- ¼ cup soy sauce
- 1 cup bone broth (chicken or pork) you may use water but the adobo won’t be as flavorful
- ½ cup lechon sauce (available in groceries)
- thinly sliced scallions
- fried garlic to garnish
- rice to serve
Instructions
- Cut the pork into two-inch pieces.
- Heat the cooking oil in a frying pan and brown the pork cubes in batches.
- Place the browned pork in the slow cooker and add the garlic, bay leaves, oregano and pepper.
- Mix together the soy sauce and vinegar, and pour over the pork and spices.
- Pour in the broth.
- Set the slow cooker on LOW and let the pork adobo cook for four hours.
- Transfer the adobo to a wide shallow pan and set on the stove over medium heat. Boil gently until the sauce is reduced to less than half a cup.
- Pour in the lechon sauce, stir and continue cooking until the sauces have blended and thickened.
- Sprinkle the adobo with fried garlic and sliced scallions before serving with rice.
