A classic Filipino adobo served on ciabatta and topped with honey ginger bok choy.
- 1.5 Pounds Pork Belly cut into 1 inch by 2 inch pieces
- 10 Cloves Garlic
- 10 Bay Leaves
- 1 Tablespoon Black Peppercorns
- 1 Tablespoon Sugar
- 1/3 Cup Soy Sauce
- 1 Cup Water
- 6 Heads Baby Bok Choy
- 1/4 Cup Sesame Oil
- 1/4 Cup Chile Oil
- 1 Tablespoon Minced Garlic
- 1 Tablespoon Minced Ginger
- 1 Teaspoon Chile Flake
- 1 Tablespoon Sesame Seed
- 1 Splash Soy Sauce
- 1/4 Cup Honey
- 4 Ciabatta Rolls
- 1/3 Cup Mayo
- 2 Tablespoons Sriracha
- Very lightly salt the pork belly. There is a lot of soy sauce in the recipe so you don't want to over salt.
- Put all the adobo ingredients into a pot and bring to a strong simmer. Simmer for about 3 hours until the belly is tender but not falling apart.
- Remove the belly from the pot. Strain the sauce and place into a bowl or glass measuring cup. Skim most of the fat from the sauce.
- In a hot frying pan or a cast iron grill pan, heat up some oil and sear the belly to brown on both sides.
- After the belly is browned, turn the heat down and drizzle the sauce onto the belly. Stir well and allow to cook 5 minutes in the sauce.
- Cut the bok choy into thin strips with both stem and leaf on each strip.
- Add the chile and sesame oil to a ban and heat it up.
- Add in the bok choy and saute until it wilts.
- Add the garlic and ginger and saute for 5 minutes.
- Add in the soy sauce, honey, sesame seeds, and chile flake. Stir well. Cover and allow to cook together for 3 minutes.
- Lightly toast the bread.
- Mix the mayo and sriracha together and evenly distribute it to the 4 bottom buns.
- Put the pork belly onto each sandwich along with plenty of sauce.
- Top with the bok choy. Put the top bun on and serve immediately.
I was craving a BLT the other day but as usual I wanted to totally twist it up. My mind went straight to pork belly instead of bacon, and I quickly thought of this classic Filipino adobo preparation my friend Bianca and I cooked together a few years ago. For the lettuce part of the “BLT” I made some honey and ginger bok choy, and at that point I had such a good sandwich that I didn’t even need to find a tomato replacement.