Pork Belly Adobo with Adobo Queen Nancy Reyes Lumen

Think of the words “Filipino food” and the first thing you’ll think of will most probably be adobo. This Filipino favorite can be made with a variety of ingredients– more common are chicken and pork, but some recipes use seafood like shrimp and squid. Though there tons of versions out there, every Filipino knows and loves the sour and salty flavor profile. There shouldn’t be any reason you can’t be cooking adobo at home! After all, it’s a versatile dish that every Filipino household loves.

Pork Belly Adobo with Adobo Queen Nancy Reyes Lumen

Some love it so much that they’re fighting to make Adobo the country’s national dish. Enter the Adobo Queen, Nancy Reyes Lumen. She joined me earlier to teach me how to make homemade longganisa and how to cook the perfect breakfast beef tapa. Now, she’s here to represent her favorite dish: adobo. Using pork belly rolled and held together with skewers, she adds a twist to the classic Filipino favorite but still keeps the flavors original and strong. This technique may stray from your mother’s or grandmother’s usual adobo recipe, but why not try something new for a change? This simple change can add a lot of finesse when it comes to plating and flavor, and will surely impress your family and friends who may be expecting a simple plate of adobo.

Watch the video here:

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