Adobo Braised Pork Belly Lettuce Cups

Restauranteur Billy Dec and Michael Morales, Head Chef and partner of Sunda restaurant, share their recipe for Adobo Braised Pork Belly, served in lettuce cups. Learn to make this Filipino-inspired dish at home!


Adobo Braised Pork Belly Lettuce Cups
Makes 4 cups


1 (2 1/2-pound) piece Holland pork belly
Sea salt
Freshly ground black pepper
1 tablespoon canola oil
2 1/2 cups chicken stock
1/2 cup distilled white vinegar
2 cups soy sauce
1/2 cup brown sugar
1/4 cup rice wine vinegar
1/4 cup minced peeled garlic
1 tablespoon cracked black peppercorn
4 pieces fresh bay leaf
1 cup flat-leaf parsley leaves
1 small jalapeno, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, julienned
1/2 small red onion, thinly sliced
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
Butter lettuce cups
2 cups steamed jasmine rice
Pickled carrots, red onion, cucumber, green onions, for garnish


1. Preheat the oven to 325 degrees. Season pork belly with salt and pepper.

2. In a large ovenproof pot over medium-high heat, add oil. Sear pork belly on each side. Cover with stock, and stir in white vinegar, soy sauce, sugar, rice wine vinegar, garlic, peppercorn, and bay leaf. Cover with foil and transfer to oven. Cook until pork belly is tender, about 3 hours. Remove from oven and let cool.

3. Strain pork belly (reserving liquid for a later use, like fried rice). Slice belly into 2-inch pieces.

4. In a medium bowl, toss together parsley, jalapeno, carrot, cucumber, onion, lemon, and olive oil. Season with salt and pepper.

5. Fill a butter leaf cup with rice and 2 pork belly slices. Top with parsley salad and pickled vegetables.


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