Super Boil of China: Chinese-Style Adobong Liempo

7 months ago

chinese style adobong liempo

Even the local adobo has different styles. Try this to discover the taste of what you’re missing out.



Recipe by Nina Daza-Puyat

Photographed by Zac Moran of Studio 100

Makes 6-8 servings


½ cup vinegar

¼ cup soy sauce

2 Tbsps Datu Puti Oysterrific Oyster Sauce

2 stalks Onions leeks (white part only), sliced

1 pc Black beans, washed and drained

1 pc Star anise

¼ tsp Five-spice powder

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

4-5 cups Water

2 tsps Cornstarch in 2 tsps water

1 tsp Sesame oil

  • Green part of onion leeks to garnish

2 Hard-boiled eggs, peeled and sliced


  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 ½ – 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 for a few hours, 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 then top with hard boiled egg slices and sliced onion leeks. Serve hot.


Feeling Chinese? Try out our other recipes:

Chinese Rice Topping

Shrimp and Tofu with Black Bean Sauce

Lemon Honey Chicken

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