Ingredients
12 total- 1 kg pork belly slices, cut into 3 cm pieces
- 2 garlic cloves, 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
- ½ tbsp olive oil
- 300g jasmine rice, steamed (optional)
Method
7 stepsStep 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.
Step 2
Light the barbecue 30 mins before you start grilling. If you’re using wooden skewers, soak them in water for 20 mins.
Step 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.
Step 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.
Step 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.
Step 6
Brush the pak choi with oil and season. Barbecue or grill for 2-3 mins, turning often, until wilted.
Step 7
Serve the pork brushed with the warm adobo glaze, with the pak choi and steamed rice, if you like.