Adobo is one of those dishes for which there ... dish and should be served with plenty of white rice. Cut the pork belly into largish chunks about 2½cm (1in) square. If the meat is skin-on ...

Nick Echaore, executive chef at the acclaimed Heritage Barbecue in San Juan Capistrano, joined me to share the secrets of his ...

Filipino food gets a bad rap, but I love many of the dishes: adobo, kinilaw ... so for this recipe, I use pork belly and add a couple of pig ears. I also like to mix in a couple of poached ...

Heat the vegetable oil in a wide frying pan over a medium heat. Add the pork belly and fry for about 5 minutes until browned on all sides. Add the onion, garlic, bay leaves and 1 tbsp black pepper ...