Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 0.25 cup tahini, 0.5 cup soy sauce, 0.25 cup cane vinegar, 2 tablespoons brown sugar, 6 minced garlic cloves, and 1 tablespoon crushed black peppercorns, then mix thoroughly.

2. 2

   Add 1 kilogram of pork belly cubes to the tahini mixture, ensuring all pieces are fully coated, and refrigerate to cure for a minimum of 12 hours or ideally overnight.

3. 3

   Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium heat, then sear the cured pork belly pieces on all sides until they achieve a rich golden brown.

4. 4

   Introduce 1 medium sliced onion to the pot and sauté for 3 minutes until softened, making sure to scrape up any flavorful browned bits from the bottom.

5. 5

   Pour in 1 can (400ml) of coconut milk, 3 tablespoons kalamansi juice, and add 3 bay leaves to the pot, bringing the entire mixture to a gentle simmer.

6. 6

   Reduce the heat to low, cover the pot tightly, and braise the pork for 60 to 90 minutes, or until the pork is exceptionally fork-tender, incorporating 1 tablespoon fish sauce and 0.5 cup water if the sauce reduces too much.

7. 7

   Uncover the pot, elevate the heat slightly, and simmer for an additional 10 to 15 minutes to effectively reduce and thicken the sauce to your preferred consistency.

8. 8

   Serve the Tahini-Cured Pork Adobo immediately, generously garnished with 0.25 cup toasted coconut flakes, ideally accompanied by warm steamed rice.