PORK ADOBONG MATANDA

Prep Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Servings: 4–6

Ingredients

  • 900g Mrs. Garcia’s Pork Belly Center Cut
  • 1 cup cane vinegar
  • 1½ cups water
  • 1½ tbsp rock salt (adjust to taste)
  • 10–12 cloves garlic, lightly crushed
  • 2 tsp whole black peppercorns
  • 3 bay leaves
  • 3 tbsp achuete oil

Procedure

  1. Cut the pork belly into 1.5 to 2-inch cubes then set aside.
  2. Heat the achuete oil in a heavy pot. Stir in crushed garlic and cook until fragrant.
  3. Sear the pork until lightly browned and some of the fat has rendered.
  4. Add the water, whole peppercorns, and bay leaves. Cover and simmer over low heat for about 45–60 minutes, or until the pork is tender.
  5. Pour in the cane vinegar. Let it boil without stirring for about 3–5 minutes to mellow the acidity. Gently stir, then continue simmering uncovered until the liquid reduces and lightly coats the pork.
  6. Allow the pork to fry gently in its own rendered fat for a few minutes, creating lightly browned edges while keeping the meat tender and juicy.

KINDAT SARAP TIP

Traditional Adobong Matanda is all about simplicity. With only salt, vinegar, garlic, and peppercorns, each ingredient shines, while slow cooking transforms pork belly into a rich, tender dish that’s even more flavorful the next day.