Filipino-Style Pork Belly With Garlic Rice
In the Philippines, it's all about adobo. You'll flavour crispy pork belly in soy, red wine vinegar and pineapple before popping it in the oven till extra juicy. Serve with garlic rice and tangy pineapple and spring onion salsa to finish.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Sugar, Salt, Olive oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Boil half a kettle
Pat your pork belly dry with kitchen paper, then score the fatty side in a criss-cross pattern by drawing a sharp knife through the skin, deep enough to reach the meat below
Season with a generous pinch of salt and rub it deep into the criss-cross pattern
Heat a large, wide-based pan (preferably non-stick) over a high heat
Once hot, add the pork belly, fat-side down and cook for 4 min or until golden and crispy, then flip and cook for 2 min on the other side
Meanwhile, drain your pineapple, (save the juice, you'll use it later!)
Peel and chop your brown onion[s] into wedges
Cut 2 pieces of tin foil approx. the size of A4 paper
Lay the onion wedges in the middle of the 2 pieces of foil, (doubling it up prevents any leakages!) and top with your dried bay leaf[ves] and the browned pork (skin-side up)
Loosely scrunch the edges of the foil around the pork leaving the skin exposed and transfer the parcel[s] to a baking tray (or two!)
Combine 50ml [75ml] [100ml] boiled water with the pineapple juice, soy sauce, red wine vinegar, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt – this is your stock
Pour the stock around the pork
Put the tray[s] in the oven for 1 hour or until the pork skin is crisp and the meat is cooked through and tender (no pink meat!) – this is your Filipino-style pork belly
While the pork is cooking, dice the pineapple finely
Trim, then slice your spring onion[s]
Combine the diced pineapple and spring onion in a bowl with a drizzle of olive oil and a pinch of salt – this is your pineapple salsa
Peel and finely slice (don't chop!) your garlic
Once the pork has had 45 min, add the sliced garlic with a drizzle of olive oil to a medium pot with a lid and fry for 1-2 min or until fragrant
Add your white long grain rice with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat then reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed
Once cooked through remove from the heat and set aside (lid on) to steam until serving – this is your garlic rice
Once the pork is ready, transfer it to a clean chopping board and slice into 2 slices per person
Serve the Filipino-style pork belly slices topped with the cooked onion and stock from the foil parcel
Serve the garlic rice and pineapple salsa to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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