Filipino🥩 Meat

Rodrigo's Roast

Name: Rodrigo's Roast
Cuisine: Filipino
Ingredients: ~1½ kg Pork liempo (pork belly); ~½ cup Soy sauce; ~2 tbsp Garlic powder; ~3 tbsp Oyster sauce; ~2 cups Water; ~3 Bay leaves; ~1 tsp Black peppercorns; ~½ tsp Ground black pepper; ~2 tbsp Oil; ½ cup Vinegar (except white); ~1 Pork broth cube; ~2 tbsp Sugar; ~½ tsp Salt; ~½ tsp Chili powder

A classic braised pork dish named after Filipino cookbook author Enriqueta David Perez. This recipe combines traditional adobo marinating with roasting techniques to create a caramelized exterior and tender, juicy interior.

Adapted from a video by Chef RV Manabat

AMERICAN ADOBO 3 Ways with The Adobo Queen | Pinoy Classic Goes Global!

Watch on YouTube

Ingredients

Pork liempo (pork belly)~1½ kgest.
Soy sauce~½ cupest.
Garlic powder~2 tbspest.
Oyster sauce~3 tbspest.
Water~2 cupsest.
Bay leaves~3est.
Black peppercorns~1 tspest.
Ground black pepper~½ tspest.
Oil~2 tbspest.
Vinegar (except white)Standard measurement per 1 kilo of meat½ cup
Pork broth cube~1est.

Steps

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1
Select quality pork belly with good layering of fat and lean meat. Massage the meat thoroughly with garlic powder, soy sauce, and oyster sauce to distribute the seasonings evenly.
2
Add a little oil to the marinade and help distribute it through the meat. Place the meat in a pot and add bay leaves, black peppercorns, and water.
3
Add vinegar once the liquid comes to a boil. After about 5 minutes, cover and continue simmering until the skin becomes gelatinous and can be easily peeled away from the meat.
4
Remove the cooked meat and let it cool. Slice it neatly. Prepare a baking pan and coat the meat surface evenly with a mixture of crumbled pork broth cube, sugar, salt, and chili powder.
5
Place the meat in the oven to roast until a caramelized crust forms. Watch carefully to prevent the sugar from burning. Roast until golden and crispy.

Rodrigo's Roast

Ingredients

Steps

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