Sunday Brunch: Adobo Braised Pork Belly Skewers

WGN Weekend Morning News
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
CHICAGO — Sunda Chef de Cuisine Louie Yu joins us to make Adobo Braised Pork Belly Skewers, and celebrate Sunda’s 10-Year Anniversary in Chicago.
Adobo Braised Pork Belly Skewers Recipe
5 pounds of pork belly
2 cups of coconut vinegar (distilled white is okay if you can’t find coconut)
2 cups of soy sauce
1/2 cup of dark brown sugar
1/2 cup of rice wine vinegar
1/4 cup of chopped garlic
2 tablespoons of cracked black pepper
8 pieces of bay leaf
4 cups of chicken stock
2 tablespoons of canola oil
In a pot add canola oil, and sear pork belly on both sides.  Add remaining ingredients and simmer for 1 ½ -2 hours, until pork is tender.
Then take pork belly and cut into chunks.  Skewer 2 pieces per skewer, with a scallion in between.  Place on a seasoned grill, and grill to warm and char.  Brush with braising liquid.


Latest News

More News