Adobo with rum – are you for real? Yes, yes, yes!
This recipe has been served by a friend, Stella Chiu Freund, to her German mother-in-law in Germany and made a hit. Stella and Yogi used to come to my apartment in Manila as one of my many guinea pigs and this is one dish I served them. It made such an impression that when Stella went to visit her mother-in-law in Germany, she asked me for the recipe so that she could also share with her mother-in-law a Filipino dish.
Adobo with Buko Juice and Rum
This is pork adobo but with the tropical flavors of coconut juice and rum. Like all Filipino adobos, this dish is best served the next day.
- 1 kilo liempo (pork belly) cut into 1-inch x 1-inch x 2-inch pieces
- ½ cup light soy sauce
- ½ cup balsamic vinegar
- 1 cup rum
- 2 bulbs (¼ cup) finely crushed garlic divide into two parts
- ½ cup cooking oil
- 1 cup buko juice - from green coconut
- 1 tablespoon crushed black pepper
- 1 bay leaf
- 1 sprig oregano or ½ teaspoon leaves
In a glass bowl, pour soy sauce, and vinegar.
Place sliced pork belly in mixture and marinate for 2 hours.
Remove pork from marinade and drain, saving the marinade.
In a thick frying pan, pour cooking oil and place over low fire.
Add ½ of the crushed garlic and sauté till golden brown. Set aside to cool in a wire strainer. Save the oil to use for pan-frying pork pieces.
In a non-corrosive pot, pour in the oil used to fry the garlic and heat pot over low fire.
When the oil is hot, place the pork pieces and fry on all sides.
Add the garlic and continue sautéing until the garlic is light gold.
Pour in the marinade, rum, and coconut juice.
Season with black pepper, bay leaf and oregano.
Cover the pot and simmer, occasionally mixing to keep from sticking to bottom of pot.
Simmer for 30 minutes on low fire.
Taste the sauce, add a bit of salt, and adjust to your taste.
Continue simmering until the pork is very tender.
- Serve the next day.
- Warm and sprinkle the sautéed garlic on top before serving.
Updated with photo on May 18, 2020.