What is So Special About Lechon Belly Pork Adobo?


Pork Chops Recipe

Lechon Belly Pork Adobo is a Pork dish which is a favorite with many of you. The fat and the meat in the exact ratio is what makes it so unique You can make this dish with leftover crispy Lechon belly. For those of you, who are still thinking what Lechon is, let me tell you. It is a Spanish name given to a pork dish. It refers to a suckling pig. If you find a whole roasted pig cooking over charcoal, you have seen what the entire world calls Lechon.

The dish is quite famous in Cuba, Puerto Rico, and Philippines. You will love it. You will find this dish being prepared on all important festivals and occasions. Sometimes, you might even find it stuffed with bay leaves, scallions, peppercorns, or garlic. Chefs generally serve it with some sauces, like soy or salt and vinegar.

What is So Special About Lechon Belly Pork Adobo?
What is So Special About Lechon Belly Pork Adobo?

Pork Adobo – A Favorite with Filipinos

Now, you should know a little about Pork Adobo. Adobo is a process of cooking meats and sometimes seafood. You have to simmer the meat in a mixture of vinegar, soy sauce, and garlic. It is quite tangy and a slightly sweet dish that you will enjoy. Adobo has gained a lot of popularity in the entire world. It always tops the Filipino food list.

Making Pork Adobo is very simple. Just simmer the pork in soy sauce and vinegar solution with onions, peppercorns, and bay leaves. You have to heat the garlic on medium heat.  Add the simmered pork into the wok of browned garlic, and later on, you can add the initial liquid back to the pork wok. The sauce has to be caramelized. You must note that pork belly, shoulder, ham, and hocks are generally used for the dish. You will savor this dish.

What is So Special About Lechon Belly Pork Adobo?
What is So Special About Lechon Belly Pork Adobo?

Lechon Belly Pork Adobo –  A Great Combo

Now, you can combine the Lechon belly and Pork Adobo recipe and get some lip-smacking flavors. The Lechon itself is so flavorful that you cannot stop having it. The Pork Adobo made with the Lechon makes it taste heavenly. You will love it so much that you might want to keep aside some crispy Lechon every other day for the Adobo. The recipe works with both fresh pork and leftover Lechon belly. This Filipino cuisine is simply a show stopper. You can prepare this dish in 1 hour 10 minutes flat. The recipe is very simple.

You will need the Lechon belly, soy sauce, beef broth, white vinegar, dried bay leaves, chopped onions, garlic peppercorns, and sugar. Oil is an indispensable part of most recipes. You can heat oil in a wok, sauté some garlic and onion. Once the onions start turning golden and the garlic browns a bit, add the Lechon belly. After sautéing it for a few minutes, add beef broth. Next, you must add the bay leaves and peppercorns. Pour some vinegar, boil it. Add sugar and keep cooking. Allow the sauce to caramelize. Transfer it to a serving bowl and you are done. That was easy enough.

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