Pork adobo with rice – Rick Stein

Jasmine rice flavoured with pandan leaf is a great accompaniment. Serve with mango atchara.

By Rick Stein
From Saturday Kitchen

Ingredients

For the Pork Belly

• Vegetable oil: 2 tbsp
• Pork belly (skinned, cut into cubes): 900g (2 lb)
• Onion (sliced): 1
• Garlic (grated or finely chopped): 9 cloves
• Dried bay leaves: 4
• Sugar cane vinegar, Japanese rice vinegar, or apple cider vinegar: 250ml (9 fl oz)
• Dark soy sauce: 125ml (4 fl oz)
• Fish sauce: 3 tbsp
• Dark brown sugar: 4 tbsp
• Salt and freshly ground black pepper: to taste

For the Rice

• Jasmine rice: 300g (10½ oz)
• Garlic (peeled and chopped): 2 or 3 large cloves
• Olive oil: 1 tsp
• Bay leaf: 1
• Cracked black pepper: ½ tbsp
• Pandan leaf (fresh or frozen, optional): 1

Method

1. Cook the Pork Belly:
   • Heat the vegetable oil in a wide frying pan over medium heat.
   • Add the pork belly and fry for about 5 minutes until browned on all sides.
   • Add the sliced onion, grated garlic, bay leaves, and 1 tbsp of black pepper, frying until the onion is translucent.
   • Stir in the vinegar, dark soy sauce, fish sauce, and dark brown sugar. Simmer uncovered over low to medium heat for about 45 minutes, until the pork is tender and the liquid has reduced below the pork level.
2. Prepare the Rice:
   • Rinse the jasmine rice in a bowl of cold water at least three times until the water runs clear, then drain.
   • In a frying pan, heat a little olive oil and fry the chopped garlic until golden-brown, then set aside.
   • In a saucepan, combine the drained rice with 500ml (½ pint) of water, bay leaf, cracked black pepper, and browned garlic. Stir to incorporate.
   • Place the saucepan over medium-high heat, uncovered, and bring to a rolling boil. Once boiling, remove from heat, cover with a lid, and let it sit for 20–30 minutes until cooked. Fluff with a fork before serving.
3. Finish Cooking the Pork Belly:
   • After 45 minutes, reduce the heat and continue cooking, stirring occasionally, until the liquid thickens and coats the pork. Adjust seasoning with salt and additional soy sauce if necessary.
4. Serve:
   • Serve the pork belly alongside the jasmine rice.