Pork Adobo with Olives. You may have heard the adobo with olive oil. There was a talk that apparently adobo with olive oil was served to people that were on the streets during the EDSA Revolution. I have no firsthand knowledge but that was the talk.
The truth is adobo cooked with olive oil is not new. There are recipes out there of adobo with olive oil. Today I made my own version of Pork Adobo with Olives, using the cooking method used on my Chicken Adobo, Food Safari Chef Ricky Ocampo’s Recipe and Adobong Pork Chop.
My version of Pork Adobo with Olives, was not limited to using olive oil, I have also added some pitted olives. And for garnishing and for added flavour I also added some bell pepper to the recipe.
Here is the recipe of my, try it.
1 kilo pork belly, cut into large cubes
1 cup apple cider or white balsamic vinegar
1/2 cup soy sauce
1 head garlic, peeled, crushed and chopped
2 tbsp. freshly coarsely ground black pepper
6-8 pieces black pitted olives
6-8 pieces green pitted olives
1/2 red, green and yellow bell pepper, cut into thin strips
3-5 pcs. bay leaves
1/4 cup olive oil
1/4 cup cooking oil
In a large frying pan heat the cooking oil until it start to bubble. Lightly stir fry pork belly for 10 to 15 minutes or until golden brown. Add in the garlic and continue to stir fry for 2 to 3 minutes until the garlic are lightly browned. Add in the bay leaves, coarsely ground black pepper and soy sauce. Continue to cook for 2 to 3 minutes. Now add in the vinegar, bring to a boil and reduce the heat to moderate to low. Cover and let simmer for 25 to 30 minutes or until the liquid is reduce to an oily sauce. During the last 5 to 8 minutes of cooking add in the bell pepper, olive oil and olives, stir fry until done. Serve with a lot of hot rice.