Pork Belly Adobo (หมูสามชั้นอโดโบ้)

1.Cut the pork belly into 1 ½ inch pieces and marinate with light soy sauce for 6 hours or overnight in the fridge.

2.Take the marinated pork out and let it sit at room temperature for about 20 minutes.

3.Heat a non-stick pan over high heat, and sear the pork pieces until lightly browned. Transfer the seared pork into a pot.

4.Pour the remaining marinade into the pot and add enough water to cover the pork (about 3 cups). Bring to a boil, skim off any foam, then add onions, bay leaves, black peppercorns, and garlic.

5.Make a cartouche by cutting a piece of parchment paper to fit the pot, poke a hole in the center, and place it directly on top of the pork. Cover the pot with a lid, reduce the heat, and simmer for 1 hour.

6.Remove the parchment paper and skim off as much oil from the surface as possible. Season with rice vinegar and sugar. Continue simmering for another 3-5 minutes until the liquid reduces by half. Serve pork belly with hot steamed rice.