Comments on: Filipino Pork Belly Adobo Recipe - Slow Cooker

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 30 Mar 2020 17:05:32 +0000

In reply to Sherri. If you can find it with bones, it adds more flavor. But boneless is fine to use if that's all you can get.

By: Sherri

Sherri — Mon, 30 Mar 2020 16:03:06 +0000

Is the pork belly boneless or it has bones I am confused I think I’ve only seen it boneless does it matter?

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 13 Jun 2019 11:58:27 +0000

In reply to Brenda. My father, a Filipino, was in the Navy too but met my mother, an American, while stationed in the US. They only lived in the Philippines for a year or two after getting married then moved back to the US. My father served in the navy for 22 years before retiring.

By: Brenda

Brenda — Wed, 12 Jun 2019 10:34:46 +0000

My BIL met and married his wife in the Philippines while serving in the navy almost 40 years ago. Ellen has hooked our family on things like lumpia and chicken adobo. I don’t eat the lumpia anymore but anything adobo is a win! If I can find the pork belly, this will be on the menu this weekend. Can’t wait to try it!

By: Lisa

Lisa — Tue, 24 Jul 2018 10:22:28 +0000

In reply to Nov. That should be fine. The recipe is very flexible.

By: Nov

Nov — Tue, 24 Jul 2018 07:16:21 +0000

Hi can I half the recipe engridients and only use pork belly about half kill or 1 kilo?

By: Lisa

Lisa — Thu, 26 Apr 2018 10:09:28 +0000

In reply to Liz. For this dish, two kinds of soy sauce were mixed – Lee Kum Kee Premium Soy Sauce and Silver Swan.

By: Lisa

Lisa — Wed, 25 Apr 2018 10:41:02 +0000

In reply to Natalie. I serve it with plain or fried cauliflower rice.

By: Natalie

Natalie — Wed, 25 Apr 2018 08:47:35 +0000

Looks fantastic and I will make it next week as I have prepped this week already. What would you serve this with please?

By: Liz

Liz — Tue, 24 Apr 2018 21:43:48 +0000

Hi, just wondering what brand of shoyu you use? I'm half Japanese and prefer Yamasa or Kikkoman, my son in law is Chinese/Hawaiian and likes Aloha brand. As you know, there is a read difference in the tastes of all shoyu! I'm cooking keto lunches for his office staff, we're all trying to stick to the diet and I'm trying to find Asian recipes that fit. I've been craving adobo and this looks so good. Aloha!

By: Lisa

Lisa — Tue, 17 Apr 2018 12:08:09 +0000

In reply to Dena. I haven't but I'm sure it's an easy recipe to convert.

By: Dena

Dena — Tue, 17 Apr 2018 11:00:50 +0000

Have you tried making this in a pressure cooker?