Filipino Pork Adobo

• Gluten free

• Meat

  • 400 g Pork belly/lean pork

• Produce

  • 3 Bay leaves
  • 1/2 tbsp Black pepper corns
  • 6 cloves Garlic
  • 2 Onions, small
  • 1/2 tsp Oregano, dried
  • 1/2 tsp Parsley
  • 2 Potatoes, medium
  • 1/2 tsp Thyme, dried fresh

• Condiments

  • 1/2 cup Soy sauce, dark
  • 1/2 cup Soy sauce, light

• Baking & Spices

  • 1 tsp Black pepper
  • 2 tbsp Brown sugar
  • 6 Cardamoms
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Cooking oil

• Liquids

  • 1/2 cup Water

Found on scrambledchefs.com

Description

Ingredients

• 400g pork belly/lean pork (alternatively: chicken breast fillets) - cut into 1 inch pieces
• 6 cloves garlic, finely chopped
• 2 small onions, finely chopped
• 2 medium potatoes, cut into cubes and boiled (optional)
• ½ tsp dried oregano
• ½ tsp dried/fresh thyme
• ½ tsp parsley
• 1 tsp black pepper (or to taste)
• salt (to taste)
• 3 bay leaves
• 6 cardamoms
• ½ cup dark soy sauce
• ½ cup light soy sauce
• 2 tbsp brown sugar
• ½ tbsp black pepper corns
• ½ cup water
• 2 tbsp cooking oil

Directions

• Start off with taking oil in a saucepan on medium heat. Add in the chopped onions and garlic, saute it and let it sweat for 1 minute.
• Add in your pork pieces and cook for 3 minutes, stirring all the while for it to cook from all sides.
• Add in the water and increase the heat to high. Let the water boil and for the pork to cook in it. (See notes)
• Decrease the heat to medium once the water has evaporated and only a little is still left in the saucepan.
• Add in all the spices, soy sauce and boiled potatoes to the pan - and let it simmer for 5 minutes or until the consistency has thickened to that of a gravy.
• Serve hot with rice.