Crispy Pork Belly Adobo with Gluten-Free Garlic Fried Rice – A Filipino Dinner Classic

Allergens

Soy (soy sauce)

Ingredients

• 1. 1 kg pork belly, cut into bite
• sized pieces 2. 1 cup white rice, uncooked 3. 1/2 cup green peas, fresh or frozen 4. 1/2 cup red bell pepper, thinly sliced 5. 1/2 cup yellow bell pepper, thinly sliced 6. 1/2 cup carrots, grated 7. 8 cloves garlic, minced 8. 1 cup gluten
• free soy sauce 9. 1/2 cup vinegar 10. 1/2 cup water 11. 1 tablespoon sugar 12. 1 teaspoon black pepper 13. 1/4 cup cooking oil

Instructions

1. In a large pan, heat the cooking oil over medium high heat.
2. Add the pork belly pieces and fry until brown on all sides. Remove from pan and set aside.
3. In the same pan, add garlic and cook until golden brown.
4. Return the pork to the pan and add soy sauce, vinegar, water, sugar, and black pepper. Bring to a boil, then reduce heat and let simmer for about 45 minutes or until the pork is tender.
5. While the pork is cooking, prepare the gluten free garlic fried rice by cooking white rice according to package instructions. Once cooked, set aside.
6. In a large pan or wok, heat oil over medium heat. Add garlic and cook until golden brown.
7. Add the cooked rice to the pan with the garlic and mix well. Stir in green peas, bell peppers, and carrots. Cook for about 5 minutes or until the vegetables are tender. Set aside.
8. When the pork is tender, remove from heat and let cool slightly. Cut into smaller pieces and serve over the garlic fried rice.

Chef’s Insight

The key to perfect crispy pork belly is to cook it low and slow, allowing the fat to render out and become crisp.

Notes

Feel free to add other vegetables to the garlic fried rice for additional color and nutrition.