Ippy Aionas Pork Belly Adobo

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Ippy-Aionas-Pork-Belly-Adobo
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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.

Ippy-Aionas-Pork-Belly-Adobo-Recipe
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5 from 2 votes

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.
Prep Time10 mins
Active Time2 hrs 30 mins
Ready In:1 hr 30 mins
Total Time4 hrs 10 mins
Course: Main Course
Cuisine: Filipino
Keyword: ippy aiona, pork, adobo, video, filipino, vinegar, oc16, pork belly adobo, pork belly, pork adobo recipe, pork recipe, cooking hawaiian style recipes, cooking series
Calories: 8539kj
Author: As Seen On OC16

Materials

  • 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: 8539kj | Carbohydrates: 494g | Protein: 117g | Fat: 687g | Saturated Fat: 323g | Polyunsaturated Fat: 65g | Monounsaturated Fat: 258g | Trans Fat: 1g | Cholesterol: 653mg | Sodium: 7203mg | Potassium: 4995mg | Fiber: 8g | Sugar: 446g | Vitamin A: 433IU | Vitamin B1: 4mg | Vitamin B5: 5mg | Vitamin C: 141mg | Calcium: 724mg | Iron: 38mg
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