Super Boil of China: Chinese-Style Adobong Liempo

10 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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