A Filipino Classic With A Chinese Twist: Chinese-Style Adobong Liempo

4 months ago

A classic Filipino adobo recipe with a Chinese twist!

Chinese-Style Adobong Liempo

Makes 6-8 servings

1/2 cup Datu Puti vinegar

1/4 cup Datu Puti soy sauce

2 Tbsps Oyster sauce

2 stalks Onions leeks (white part only), sliced

1 Tbsp Black beans, washed and drained

1 Star anise

1/4 tsp Five-spice powder

1.5 kilos Whole pork belly (liempo), cut into 2 squares

4-5 cups Water

1 tsp Cornstarch in 2 tsps water

1 tsp Sesame oil

*Green part of onion leeks to garnish

  1. In a large pot, combine vinegar, soy sauce, oyster sauce, onion leeks, and black beans.  Add star anise and five spice powder.  Mix well.
  2. Put pork belly in the pot and add water until it almost covers pork.  Bring to a boil over medium heat.  Cover pot and simmer for 2.5 – 3 hours, turning once, until pork is tender.  Reserve broth.
  3. When done, remove pork belly to a plate and let cool. Refrigerate cooked pork, then slice when chilled.
  4. Strain pork broth and simmer for another 10 minutes.  Thicken with cornstarch slurry.
  5. Add sliced pork to the sauce and simmer for a few more minutes.  Drizzle with sesame oil and sprinkle with onion leeks on top.  Serve hot with white rice.
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