Pork Belly Adobo with Lilies and Black Beans

This is a recipe from the Philippines. 

But I found it at the TV show Kitchen Impossible. There is a Restaurant in Berlin which serves Philippino food. Adobo is one of my most liked cooking methods. Soaking meat over a longer period of time in vinegar and light soy sauce. 

The addition of fermented black beans and dried lilies was knew to me. The Asia Go downtown had the ingredients in stock. The black beans were very salty. I only added a lot of black pepper to the dish.

The lilies are like veggies. They do not taste floral.

Recipe for 2:

3 slices pork belly about 300 g in total

1/4 cup light soy sauce, 1/4 cup rice vinegar, 1/4 cup black Chinese vinegar

1 tbsp oil, 3 bay leaves, 1 tbsp ground black pepper 5 shallots, 4 cloves of garluc

35 g dried lilies, soaked in water

35 g fermented black beans

Pineappke. Jasmine rice

24 hours before cooking starts cut the pork belly in bite size pieces. Pour the marinate over and let them rest in the fridge.

2 hours before you start, soak the lilies in water.

Heat up the oil in a pot. With a slotted spoon scoop out the pork belly and drop it in the pit. Sear it on all sides for a couple of minutes. Add chopped shallots and garlic. Let it cook 5 min. 

Now in with the marinate and the lily soaking water and a cup hot water. Cut the lilies in 3 pieces and toss them in. Add black pepper and bay leaves. Bring to a boil, cover and reduce the heat. Cook for 45 to 60 min.

Add the blacl beans. Be careful not to use too much. They are extremely salty.

Serve with Jasmine rice and a thick slice of fresh pineapple.