Fairly simple to prepare ahead, but requiring a sufficient time on the hob, Rick Stein's pork belly recipe is one I don't have to keep a watchful eye on. Considered a Filipino dish, pork adobo with rice is meaty, tasty and very filling. The key ingredients include dark sugar, vinegar and soy sauce to cook the meat in.
While the method instructs washing the accompanying rice, which I did, when I make this again – which I most definitely will do – I'll prefer sticky rice. Here's how to make Rick Stein's pork belly adobo with rice recipe – and my tips along the way, including making the fruity mango atchara ahead of time. Do note the mango atchara recipe is not listed below, but here , which is highly recommended to go alongside the pork belly recipe .
Pork adobo with rice Prep: less than 30 mins Cooks in: one to two hours Serves: four people Two tbsp vegetable oil 900g pork belly, skinned weight, cut into cubes One onion, sliced Nine garlic cloves, grated or finely chopped Four dried bay leaves 250ml sugar cane vinegar or Japanese rice vinegar or apple cider vinegar 125ml dark soy sauce Three tbsp fish sauce Four tbsp dark brown sugar Salt and freshly ground black pepper For the rice 300g jasmine rice Two or three large garlic cloves, peeled and chopped One tsp olive oil One bay leaf Half tbsp cracked black pepper One pandan leaf, fresh or frozen (optional) Method Heat the vegetable oil in a wide frying pan over a medium heat. Add the pork belly and fry for about five min.