Watch the Food Network Star Ippy Aiona as he makes his version of Pork Belly Adobo using a secret ingredient that takes it over the top. The recipe is from the OC16 Cooking Series Cooking Hawaiian Style.
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Ippy Aionas Pork Belly Adobo
Watch the Food Network Star Ippy Aiona as he makes his version of Pork Belly Adobo using a secret ingredient that takes it over the top. The recipe is from the OC16 Cooking Series Cooking Hawaiian Style.
Ingredients
- 2 pounds pork belly
- 2 cloves garlic crushed
- 1 tablespoon Dijon mustard
- 2 cans coconut milk
- 2 cups brown sugar
- 1/2 cup Aloha Aloha shoyu soy sauce
- peppercorns
- 3-4 tablespoons cooking oil
For "Brine":
- 1 orange sliced
- 1 lemon sliced
- 2 cups apple cider vinegar or sugar cane vinegar
- 2 cloves garlic
- 2 bay leaves
- 1 cup water
Instructions
- If possible, soak the pork belly overnight in the brine.
- Pull pork out of brine, cut into 2-inch cubes and brown in oil on medium-high heat with the garlic, peppercorns, bay leaves and Dijon mustard.
- Once the pork is browned, add enough brine to barely cover meat, and add shoyu, coconut milk and sugar.
- Cook on medium-low heat until tender, about one to two hours.
Nutrition
Calories: 8539kcalCarbohydrates: 494gProtein: 117gFat: 687gSaturated Fat: 323gPolyunsaturated Fat: 65gMonounsaturated Fat: 258gTrans Fat: 1gCholesterol: 653mgSodium: 7203mgPotassium: 4995mgFiber: 8gSugar: 446gVitamin A: 433IUVitamin B1: 4mgVitamin B5: 5mgVitamin C: 141mgCalcium: 724mgIron: 38mg
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