Ingredients
For 2 people
200 g of rice
360 ml of water
1 pinch of salt
6 garlic
120 ml of soy sauce
120 ml of vinegar
2 bay leaves
1 teaspoon of black peppercorns
300 g of pork belly (or pork shoulder)
15 ml of neutral oil
120 ml of chicken stock
5 g of sugar
15 ml of oyster sauce
2 eggs
1 tomato
Pork Adobo
An original recipe by Job Anton
Tender soy-vinegar braised pork with a glossy reduced sauce, served over steamed jasmine rice. Finished with perfectly boiled eggs, crisp garlic chips, and fresh tomato concassé for balance and brightness. A refined, textural take on a Filipino classic.
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Ingredients
For 2 people
200 g of rice
360 ml of water
1 pinch of salt
6 garlic
120 ml of soy sauce
120 ml of vinegar
2 bay leaves
1 teaspoon of black peppercorns
300 g of pork belly (or pork shoulder)
15 ml of neutral oil
120 ml of chicken stock
5 g of sugar
15 ml of oyster sauce
2 eggs
1 tomato
Steps
Step 01
200
g
of rice
360
ml
of water
1
pinch
of salt
Rinse 200 g rice until water runs clear. Combine with 360 ml water and a pinch of salt in a pot. Bring to boil, then cover and simmer on low heat (~90°C / 195°F) for 12–15 min until water is absorbed. Remove from heat and let sit covered 5 min. Fluff before serving.
Step 02
4
unit
of garlic
120
ml
of soy sauce
120
ml
of vinegar
2
unit
of bay leaves
1
teaspoon
of black peppercorns
300
g
of pork belly (or pork shoulder)
Combine 4 smashed garlic cloves, 120 ml soy sauce, 120 ml vinegar, bay leaves, and black peppercorns. Add 300 g pork belly (or pork shoulder) and mix. Marinate 30 min to 2 hours in the refrigerator.
Step 03
15
ml
of neutral oil
2
unit
of garlic
Heat 15 ml neutral oil over medium heat (~150–160°C / 300–320°F). Fry 2 sliced garlic cloves until golden and crisp. Drain and set aside.
Step 04
120
ml
of chicken stock
5
g
of sugar
15
ml
of oyster sauce
Sear marinated pork over medium-high heat (~180°C / 360°F) until browned.
Add marinade and 120 ml chicken stock. Stir in 5 g sugar and 15 ml oyster sauce. Reduce over low heat (~70–75°C / 160–170°F) for 10–15 min until pork is tender and sauce thickens.
Step 05
2
unit
of eggs
Bring water to a gentle boil. Add 2 eggs and simmer 72–75°C (162–167°F) for 7 min (soft yolk) or 9 min (fully set yolk). Immediately transfer to an ice bath for 5 min, then peel.
Step 06
1
unit
of tomato
Peel, seed, and finely dice 1 medium tomato (~100 g).
Step 07
Serve pork with sauce over steamed rice. Slice eggs in half and place alongside. Spoon tomato concassé on top and sprinkle with crispy garlic. Optional: garnish with spring onions.
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