Ingredients for - Pinoy Pork Adobo

1. Pork belly, cut into 1 1/2-inch cubes ½ pound
2. Pork loin, cut into 1 1/2-inch cubes ½ pound
3. Groundnut oil, divided 2 tablespoons
4. Garlic, diced 4 cloves
5. Fresh ginger, chopped 1 (2 inch) piece
6. Red chile pepper, chopped, or more to taste 1
7. Whole black peppercorns 12
8. Brown sugar 2 teaspoons
9. Bay leaves, or more to taste 3
10. Cumin seeds, or to taste 1 pinch
11. Apple, diced ½
12. Apple cider vinegar 1 tablespoon
13. Dark soy sauce 1 tablespoon
14. Unsalted butter, divided 2 tablespoons
15. Salt and ground black pepper to taste 1 pinch
16. Red onion, roughly chopped 1 medium
17. Green bell pepper, diced 1
18. Shiitake mushrooms, roughly chopped 1 (3.5 ounce) package
19. Sparkling lemonade 1 cup
20. Cornstarch 2 teaspoons
21. Chicken bouillon 1 cube

How to cook deliciously - Pinoy Pork Adobo

1 . Stage

Combine pork belly and pork loin in a large bowl. Toss with 1 tablespoon groundnut oil to coat. Add garlic, ginger, red chile, peppercorns, brown sugar, bay leaves, and cumin. Mix in diced apple, cider vinegar, and soy sauce. Stir to coat the pork. Marinate in the fridge, stirring occasionally, for at least 1 hour.

2 . Stage

Heat remaining 1 tablespoon oil in a deep pan over medium heat. Melt 1 tablespoon butter in the pan and sprinkle in salt and pepper. Add onion, bell pepper, and mushrooms. Fry until softened, about 5 minutes. Add the pork and marinade; cook until pork starts to brown, about 6 minutes. Stir in lemonade, cornstarch, and bouillon; sauce should cover the pork and vegetables.

3 . Stage

Reduce heat and simmer, covered, until liquid is reduced and pork is tender but still slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add the remaining 1 tablespoon butter 10 minutes before pork is finished cooking. Discard bay leaves before serving.