Description
Sous vide pork adobo—a classic, flavorful, and traditional Filipino national dish made with a modern cooking method to guarantee the perfect result.
Ingredients
Scale
- 1 3-pound slab of pork belly, boneless and skin on, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 5 cloves garlic, peeled
- 1/2 cup light soy sauce
- 1/4 cup vinegar (I used apple cider vinegar)
- 2 tablespoons oyster sauce
- 1 tablespoon whole black peppercorns
- 4 bay leaves
Instructions
- Preheat water to 176°F using a sous vide precision cooker. (I use Anova.)
- Heat a heavy-duty skillet over medium-high heat. Add oil and sear the pork belly pieces on all sides until lightly browned and crispy, about 45 seconds to 1 minute each side. Work in batches and avoid overcrowding the skilled.
- Drain and transfer the pre-seared pork in a sous vide bag or a heavy-duty Ziploc freezer bag (if using Ziploc bag, double it up to prevent potential leaking), leaving 1 tablespoon pork grease in the skillet.
- Add onion and garlic to the skillet and sauté over medium-high heat for about a minute, or until the onion is soft and the garlic is roasted.
- Spoon the onions and garlic into the sous vide bag that contains the pork. Add soy sauce, vinegar, oyster sauce, whole black peppercorns, and bay leaves into the bag.
- Using the water displacement method, slowly submerge the sous vide bag under the water bath, pushing as much air as possible out of the bag, and clip the top onto the edge of the cooking vessel to prevent floating. If your bag does float, weigh it down by adding a metal spoon in the bag. Set the timer for 7 hours or the time that corresponds with your chosen level of doneness in the charts above.
- Once the timer goes off, transfer the pork to a serving bowl. Enjoy with rice and a side of veggies.
Nutrition
- Serving Size: 1
- Calories: 940
- Sugar: 1.5g
- Sodium: 598mg
- Fat: 94g
- Saturated Fat: 33.5g
- Carbohydrates: 122.7mg
- Fiber: 0.6g
- Protein: 17.5g
- Cholesterol: 122.7mg