Truly the most decadent, richest part of the pig…pork belly usually stars in recipes that evokes the guilt of eating such a fatty piece of the beast. Ever since I cooked up this adobo dish, I’ve been trying to find more ways to cook pork bellies. Filipinos have a love affair with all things pork, and to serve it up in one of their staple dishes, only reinforces this idea.

1 pound of pork belly with skin
12-15 cloves of garlic, crushed or chopped
1/2 cup of apple cider vinegar
1/2 cup of dark sweet soy sauce
1 tablespoon vegetable oil
1 teaspoon of peppercorns
1 bay leaf
water

Slice the pork belly into 1-2 inch cubes. Cook skin-side down in oil over medium to high heat until slightly crispy and a little fat has rendered out. Add vinegar, peppercorns, garlic and bay leaf. Boil until dry, then add sweet soy sauce. Add water to your preference (depending on how much liquid you want in your adobo). Lower the heat and let simmer for about 30 minutes to an hour, making sure that the pork remains tender. Continue to add water if the stew becomes too dry. After removing from heat, served with plain steam rice.