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Ippy Aionas Pork Belly Adobo

Watch the Food Network Star Ippy Aiona as he makes his version of Pork Belly Adobo using a secret ingredient that takes it over the top.  The recipe is from the OC16 Cooking Series Cooking Hawaiian Style.


Posted By: As Seen on OC16
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Prep Time: 10 (Overnight Brine) | Cook Time: 2-3 hours | Ready In: 1-2 hours
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US Metric
  • 2 pounds pork belly
  • 2 cloves garlic, crushed
  • 1 tablespoon Dijon mustard
  • 2 cans coconut milk 
  • 2 cups brown sugar 
  • 1/2 cup Aloha Aloha shoyu soy sauce
  • peppercorns  
  • 3-4 tablespoons cooking oil
  •  

For "Brine"

  • 1 orange, sliced
  • 1 lemon, sliced
  • 2 cups apple cider vinegar or sugar cane vinegar 
  • 2 garlic cloves 
  • 2 bay leaves 
  • 1 cup water

Cooking Process:

If possible, soak the pork belly overnight in the brine. Pull pork out of brine, cut into 2-inch cubes and brown in oil on medium-high heat with the garlic, peppercorns, bay leaves and Dijon mustard. Once the pork is browned, add enough brine to barely cover meat, and add shoyu, coconut milk and sugar.

Cook on medium-low heat until tender, about one to two hours.

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Reviewed on: May 7, 2014 By
tasty!!!!
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