Go to the Recipe: Tender, Decadent Pork Belly Adobo
I tried this with chicken breasts. All of the other dishes I have tried from ChefSteps have turned out great, but this one was a big dud. The sauce / glaze had a bad flavor - VERY salty and strong vinegar taste. After making the glaze exactly per the recipe, I ended up doubling the coconut milk and that did not help much. I would be leery of this one to be honest...
Because when I hear 'pork belly' I think: let me try chix breast!
have you never had adobo before? It's supposed to be heavy on the vinegar
I was thinking the same thing. Salty and vinegary = adobo.
Just a heads up, you might want to tweak the vinegar/soy sauce amounts. I like salty food, but did so in this case.
I did not do pork belly. I did chicken thighs, 74C for 4 hours. Used 400ml coconut milk, 40g cane vinegar (datu puti), 50 g soy sauce. It turned out delicious in the end!
Picture:
https://www.instagram.com/p/BRj4_B6gkKA/?taken-by=shivamd
You should at least have used chicken thighs. Breasts aint going to do it. They can’t soak up the flavors. Did you use Datu Puti? It’s a must. Seriously.
One thing you should add is that all Filipino adobo dishes are going to be served with rice. The sauce or sabaw is supposed to be had with the rice. This cuts the saltiness and acidity by quite a lot. I've always done a 1:1 ratio with soy sauce and vinegar so this recipe really isn't far off at all.
oh man this is too sour for me. I had to add some sugar but still too strong, even with rice.
Fan-freaking-tastic. I made a double batch and it is spectacular. I was afraid it would be too salty (I have a very low salt pallette) but it was great, salty, sour, a hint of sweetness. The fattiness of the pork belly really helps too.
Coconut milk?? Just sounds wrong to me.
I've never made adobo(nor has my family members) with coconut milk, but I'll give it chance.
Turned out nice but a little salty for the kids, followed the recipe to the letter (Silver Swan, Datu Puti etc.). I think next time I would only season the pork belly with pepper before searing and not salt. Hopefully that will make a difference.
Wow! I made this last week and it was amazing.... Thank you.
We came up with the adobo first, foul Spaniards!
Great Technique! I'm familiar with Adobo (I'm Filipino afterall), and this recipe came out too salty. Someone else here recommended skipping the salt and that will probably work since the soy sauce is plenty salty--you can adjust after the fact. Definitely don't skimp on the black pepper and instead of finely chopping the garlic, Just triple the amount of cloves, smash them and toss them in. 8 fresh Bay Leaves seemed like overkill to me, but I liked the way it came out. For the given amount of meat I would also maybe double the liquid portion since since I like the dark glaze consistency and I skim a lot of the fat after it's all done. The coconut milk is a style from a different part of the island, but it's good for fall/winter. Normally, I do it without, but I like coconut anyways so it was all good. Also, this is the first time I've done it with pork belly and it's tasty, but whoa is it rich!!! Chicken thighs or Cubed Pork Shoulder are my go-to's.
I enjoyed this a lot. It’s definitely rich and filling. It’s definitely easily over salted so I’d avoid salting the pork before use. Would work well for other fatty foods like chicken thighs!
Best protein to ever come out of the SV bath! I have never described a meat as "rich" before this! I stuck pretty much to the recipe and didn't find it too salty. I did use way more than a pound of pork, and didn't really increase the sauce recipe accordingly. Perhaps that had something to do with it. At any rate, I'll make this again and again, until my heart explodes. Would love to hear conversions for using chicken thighs. I'm sure you wouldn't cook them 24 hours, would you?
24 hrs. is to long to wait for adobo. I would raise the temp. and four to six hrs. of cooking will do.
if this is your attitude then you just don't understand the point of sous vide and what it allows you to do. is 24 hours too long to wait for the BEST ADOBO OF YOUR LIFE?
"this recipe is perfect for pork belly and other fatty, tough cuts" LOL
I originally came from cebu (central area) and our version of adobo is using belly. We call it "humba" rather than adobo and it's a bit sweeter. Some people like the belly fattier than others. Its sinful but good although it's not good to consume too much.
