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
- 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
- 3-4 tablespoons cooking oil
- 1 orange sliced
- 1 lemon sliced
- 2 cups apple cider vinegar or sugar cane vinegar
- 2 cloves garlic
- 2 bay leaves
- 1 cup water
- 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.