Ingredients
For the Main Dish
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2½ lbs pork belly or shoulder, cut into 2-inch cubes
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1 can (400ml) coconut milk (first extract preferred)
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6 cloves garlic, smashed
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1 large red onion, sliced
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4 bay leaves
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1 tbsp black peppercorns
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1½ tbsp rock salt
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2 tbsp annatto oil (for color and depth)
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½ cup cane vinegar
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¼ cup soy sauce
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2–3 red chilies, sliced (optional, for spice)
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1 tsp brown sugar (balances acidity)
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1½ cups water
For Garnish
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Fried garlic bits
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Spring onions or chili slices
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Optional: Grilled banana blossoms (puso ng saging) on the side
Instructions
1. Sear & Build the Base
Set your Nutri-Stahl 6 QT to Sauté Mode. Heat annatto oil until aromatic.
Add garlic and onions — cook until golden.
Add pork cubes; sear each side for 3–4 minutes until lightly browned.
2. Layer the Adobo Foundation
Add bay leaves, peppercorns, vinegar, soy sauce, and water.
Do not stir for the first 2 minutes — let the vinegar’s acidity balance naturally.
Then, stir and lock the lid.
3. Pressure Cook for Tender Perfection
Switch to Pressure Cook Mode for 25 minutes.
Allow natural pressure release for 10 minutes after cooking.
4. Reduce & Enrich
Open the lid. Add coconut milk, brown sugar, and chilies.
Simmer on Sauté Mode (open lid) for 10–15 minutes until sauce thickens and oil begins to separate — the mark of a perfect adobo.
5. Final Touch
Taste and adjust salt to preference. Sauce should be savory, slightly sweet, and richly aromatic.
