Adobong Pula / Red Adobo

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Step 1

Cut the pork belly into cubes, and smash the garlic cloves.

Step 2

In a pot or caldero, sear the pork on both sides. Sear in batches to get the proper color.

Step 3

Turn off the heat, and remove some of the excess oil with a paper towel.

Step 4

Turn the heat back on and add the garlic. Sauté until the garlic gets some color. Add the pork belly back in, and add the bay leaves, pepper, and Sazon. Mix well. Add the vinegar and 1/2 cup water. Bring it up to a simmer, then cover the pot. Cook until the meat is tender, about 45 minutes.

Step 5

Mix the cornstarch and remaining 1/2 cup water to make a slurry.

Step 6

Once the meat is tender, taste the sauce and adjust the seasoning with salt and more pepper if needed. Add the slurry, and mix well. Bring to a boil to properly thicken the sauce. Serve warm with white rice.