pork belly adobo...MC style

If you've explored the Modernist Cuisine at Home then you probably know that its recipes can be hit or miss. More so than any other "cookbook" I've used when MC hits it's a home run. Tonight I gave their Pork Belly Adobo a try with some adjustments of my own. The result was spectacular, melt-in-your-mouth fat and perfectly chewy meat complemented by robust salty flavor and a hint of sweet. It's simple to prepare and practically foolproof.

 

one chunk of delight

You'll need:

a pressure cooker

~1lb whole pork belly cut into bite sized chunks

a cup or two of grated yellow onion

one or two grated garlic cloves (to taste)

~1/4 C soy sauce

~2-3 tbs sugar

~1/2 C rice vinegar

~2-3 tbs fish sauce

~5 peppercorns 

~0.5-1 star anise pods (if you don't have these toss in some Five Spice powder)

a few bay leaves (optional)

To do:

Brown the onions and garlic in oil (keep it easy and do this right in the bottom half of your pressure cooker)

After they're browned drop in everything else and secure the top

Cook at 15 psi (1 bar) for ~45min

Remove the pork then strain the liquid 

Cook the strained liquid and pork over medium high heat until a nice glaze is formed (~5-10min)

Serve! You may want to create a side to help soak up the decadent sauce.