Sorry, this episode is not currently available on BBC iPlayer Radio

Foodie Thursday

Simon Mayo is joined by our resident chef Nigel Barden for another Foodie Thursday, who'll be cooking up Pork Adobo! Plus there's a brand new confession and all the usual sport, money and travel news.

Release date:

1 hour, 55 minutes

Last on

Thu 21 Mar 2013 17:05

Nigel's Pork Adobo

Nigel's Pork Adobo

Pork Adobo by Allegra McEvedy from Bought, Borrowed & Stolen (Conran Octopus)
 
Adobo-ing is part of the National Culinary Curriculum in the Philippines, & vinegar is the defining factor of the adobo.  Not for the faint-hearted though, because as well as being totally delicious, or ‘masarap’ as they say. It’s full-on-flavour, so eat it with plain rice.
 
Serves 4-6
 
Prep time: 30 mins
Cooking time: 1hr
 
Ingredients


60ml / 2½ fl.oz groundnut (peanut) oil
10 cloves of garlic, sliced
700g/1lb 6oz pork belly (no bones but skin on), cut into chunks about 5 x 2.5 x 2.5cm / 2 x 1 x 1”(you can ask your butcher to do this or just go at it yourself)
2 red onions, peeled & thickly sliced
2 red or green peppers, cut into large bite-sized pieces
a good thumb of ginger, trimmed, washed & coarsely grated
½ tbsp paprika
250ml / 8 fl.oz white wine vinegar
125ml/ 4 fl.oz light soy sauce
6 bay leaves
1 level tbsp peppercorns
salt
 
Method

1.    Heat the oil in a large, wide pan (around 25cm / 10” across & at least 7cm / 3” deep) over a high heat.
2.    Drop in half the garlic slices, give them a swirl & after a couple of mins when they are golden, take them out with a slotted spoon & put on kitchen paper.
3.    Keeping the heat high, add the pork pieces to the pan & let them sizzle for about 10 mins, until golden brown.
4.    When they are starting to stick to the bottom of the pan, chuck in the onions, peppers, ginger & the rest of the garlic (don’t worry if your pan is pretty full – it’ll all collapse in time).
5.    Give it all a bit of a mix, cover, turn down the heat & cook for about 5-7 mins, giving it the odd stir, until the veg are starting to soften.
6.    Add the paprika & mix well, then pour in the vinegar & soy, along with 500ml/17fl.oz of water.
7.    Once the liquids are in there, chuck in the bay leaves, peppercorns & a couple of big pinches of salt.
8.    Bring to the boil, then turn the heat down to a steady but busy simmer.
9.    Cook & reduce for about 50-60mins, stirring from time to time, until the liquid has a thick, coating consistency.
10. Sprinkle with the fried garlic before serving.

Today's Most Popular Tracks
Most added tracks from this show
View more from