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.
Posted By: As Seen On OC16
Prep Time 10 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Ready In: 1 hour hr 30 minutes mins
Total Time 4 hours hrs 10 minutes mins
Course Main Course
Cuisine Filipino
- 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
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.
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
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