Our Cookbook

Filipino

Pork Belly Skewers with Adobo Glaze

  • Yield6 people
  • Prep15m
  • Cook1h
  • Effortweekend

Barbacoa marinade

  • 1kg pork belly slices, cut into 3 cm pieces
  • 2 clove garlic, roughly chopped
  • 1 onion, roughly chopped
  • 2 bay leaves
  • 1 tsp soft brown sugar
  • 80ml dark soy sauce
  • 80ml distilled white vinegar
  • 6 black peppercorns, whole
  • 2 red onions
  • 2 (250g) packs pak choi, halved lengthways
  • 0.5 tbsp olive oil
  • 6 portion rice, to serve optional

Method

  1. Put the pork, garlic, onion, bay leaves, sugar, soy, vinegar, peppercorns and 250ml water in a large, deep pan. Bring to a brisk simmer over a high heat. Cover, reduce to low heat and simmer for 35 mins or until the pork is cooked.
  2. Light the barbecue 30 mins before you start grilling. If you’re using wooden skewers, soak them in water for 20 mins.
  3. Remove the pork to a plate to cool. Strain the liquid through a sieve into a clean pan and set aside 60ml for basting. To create the adobo glaze, bring the rest to a simmer and cook over a medium-low heat for 10-12 mins or until reduced and syrupy. Add a splash of vinegar if required to achieve a salty-sour balance. Keep warm.
  4. Thread the pork onto 8 skewers, alternating with red onion for every 1-2 pieces of meat. Repeat until the pork and onions are used up.
  5. Barbecue the skewers over direct heat (or cook under a medium-high grill) for 3-5 mins each side, turning often and basting with the reserved 60ml of liquid each time until evenly charred.
  6. Brush the pak choi with oil and season. Barbecue or grill for 2-3 mins, turning often, until wilted.
  7. Serve the pork brushed with the warm adobo glaze, with the pak choi and steamed rice, if you like.