Pork Cheek Adobo Recipe
Berkshire pork, jasmine rice, filipino adobo, atchara, plantain chips
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Ingredients
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Main Ingredients
Condiments
Sides
Method
Cooking the Pork Cheek Adobo
- 1
Marinate the Pork
In a large bowl, combine soy sauce, vinegar, minced garlic, bay leaves, and black peppercorns. Add the Berkshire pork cheeks, ensuring they are well coated. Cover and marinate in the refrigerator for at least 2 hours, ideally overnight.
- 2
Cook the Pork
In a large pot, add the marinated pork cheeks along with the marinade. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 1.5 to 2 hours until the pork is tender.
- 3
Prepare the Rice
While the pork is cooking, rinse the jasmine rice under cold water until the water runs clear. In a pot, add 2 cups of water for every cup of rice. Bring to a boil, then add the rinsed rice. Reduce the heat to low, cover, and cook for about 15 minutes or until the rice is tender and water is absorbed.
Preparing the Sides
- 4
Fry the Plantains
Peel the plantains and slice them diagonally into 1-inch thick pieces. Heat oil in a frying pan over medium heat. Once hot, add the plantain slices and fry until golden brown, about 3-4 minutes on each side. Remove and drain on paper towels.
Serving
- 5
Plate the Dish
Serve the pork cheek adobo over a bed of jasmine rice. Garnish with atchara on the side and add crispy fried plantains for a delightful crunch.