Credits to my cousin Kuya Dodong for this crispy fried pork belly or fried pork adobo recipe he shared to me. The smell is very mouth watering and makes me crave for one. The pork skin is crispy and the meat is very tender to eat. Yum! I asked him to teach me and I am glad I cooked it the same way. First we need to boil the pork belly or pork adobo cuts with vinegar, salt and garlic to tenderize the meat. Next is to deep fry the meat to create that crispy and crackling skin. And now it is my turn to share to you the process.
- 1 kilo pork adobo cuts or pork belly cut into 1-2 inches
- 250 ml vinegar
- 2 tbsp salt
- 5 cloves garlic chopped
- cooking oil
- Place your pork adobo or belly cuts, garlic, salt and vinegar in a cooking pot and mix them well.
- Simmer in medium heat.
- Once all of the vinegar has absorbed in the pork (no more traces of vinegar or liquid), pour the cooking oil covering the pork cuts.
- Deep fry the pork. TIP: During this step, the pork skin and fat, usually pops out a lot of cooking oil and you might burn your hands, skin or sometimes your face 🙁 So what I did, I continuously stir (ukay-ukay) the pork in the cooking oil until it is cooked or turns to golden brown. You can pause for a while, and just continue to stir when the pork is starting to pop again. This actually works and it really prevents the pork from popping out the hot cooking oil.
- Then remove the pork from the pot when it turns to golden brown and crispy.
- Serve with the fried garlic.
Best paired with vinegar and onion sauce. A common pinoy combo for anything fried!