Annie’s Chinese Adobo

Here's another version of adobo - a sweeter kind.



3 dried Chinese dried black mushrooms

2 c hot water used to soak dried mushrooms

3 tbsp oil

1/3 c sugar

6 cloves garlic crushed (or 2 tbsp)

1 kg pork liempo (belly), cut into 1-in pieces

1/3 c soy sauce

1 pc star anise

2 tbsp Shao Hsing Chinese rice wine (or any rice wine)

1 stalk leeks, tied in a knot

6 hard-boiled eggs

Chopped leeks for garnish

Soak dried black mushrooms in hot water for 30 minutes; cut in halves and set aside. Measure 1 c mushroom water and set aside.

Heat oil in a sauce pan. Add sugar until very light brown. Do not mix sugar with spoon. Just swirl the oil in pan and let sugar caramelize. Add garlic and cook until fragrant and golden but not burnt.

Add pork belly and mix well to brown meat with caramelized sugar.

To the saucepan, add soy sauce, mushroom water, star anise, black mushrooms, Shao Hsing Chinese rice wine and leeks. Let it boil, turn heat to very low, cover pan and cook for 45 minutes.

Add hard-boiled eggs and continue cooking Chinese adobo for 30 more minutes or until meat is tender. Discard cooked leeks and star anise. Garnish with chopped leeks on top.

Note: Can omit dried black mushrooms and use water instead.