Braised Pork Belly with Adobo Recipe

Servings: 4
Prep time: 20 minutes
Total time: 3 hours

for the braising liquid:
6 bay leaves
2 each star anise
⅔ cup|175 ml Kikkoman light soy sauce
2 tablespoons|⅞ ounce|28 grams of sugar
½ cup|2 ⅝ ounce|76 grams salt
¼ cup|2 ounces|60 ml cider vinegar
3 each|¾ ounce|23 grams garlic cloves smashed
1 teaspoon|2 grams ground black pepper
3 pounds|1 kilogram 391 grams whole pork belly skin on

for the adobo sauce:
1 cup|8 ounces|225ml kikoman light soy
⅔ cup|175ml chao koh coconut milk
⅓ cup|60 ml coconut vinegar
2 tablespoons|1 ounce|35 ml canola oil
2 tablespoons|1 ounce|28 grams sugar
3 garlic cloves, peeled and smashed
1 ½ teaspoons|⅛ ounce|4 grams fresh ground black pepper
½ teaspoon bay leaf powder

for the coconut rice:
1 quart|900 grams jasmine rice
¾ cup|165 grams granulated sugar
2 tablespoons|½ ounce|16 grams kosher salt
¾ cup|14 ounces|420 ml coconut milk

to finish:
canola oil, for frying
1 each poached egg
½ teaspoon thinly sliced scallions (green part only)
½ teaspoon crispy garlic
cilantro leaves
pinch Szechuan peppercorn

1. Braise the pork belly: Combine all the ingredients with 1 gallon|4 liters water and pour over pork belly. Cook at 325°F for 2 to 2 ½ hours. You want the belly to be tender but not falling apart. Once it's cooked, remove from the liquid and allow it to cool down in the refrigerator uncovered overnight. Portion into 5 ounce pieces.
2. Make the adobo sauce: Combine all ingredients with ⅓ cup|80ml water in a saucepan and simmer for 15-20 minutes.
3. Make the coconut rice: In a rice cooker, combine the rice, sugar, and salt with 1 quart|950 ml water. Cook the rice, about an hour and 10 minutes. Meanwhile, heat the coconut milk in a small saucepan. Once the rice is cooked, transfer the rice to a large bowl and scrape the burnt part from the bottom of the rice cooker pot. Mix the cooked rice well with the coconut milk and serve warm.
4. To finish, heat 2-inches oil in a large saucepan until a deep-fry thermometer reaches 375°F. Add the pork belly and fry until the skin is crispy and the inside is hot, about 5 minutes. Slice thinly and serve with 2 ounces of the adobo sauce, the poached egg, and all of the garnishes. Make sure to serve with coconut rice.

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