Adobong Bangus with Pork Belly

Adobong Bangus with Pork Belly is a very filling and savory dish; combining pork belly sliced into chunks, seasoned with garlic, onions, pepper, and soy sauce. Then topped over with bangus and the main adobo flavorings of bay leaves, whole peppercorns, chillies, vinegar, and a bit of water. Simmered till you get a beautifully sauced up dish with a nice reddish brown coloring. An instant savory dish that takes less than 30 minutes to make!

Adobong Bangus with Pork Belly Recipe :

Ingredients

• 1 kilo bangus ( steak cut )
• ½ kilo pork belly ( cut to chunks )
• 6 cloves garlic ( chopped )
• 1 medium onion ( sliced )
• Pepper to taste
• 4 tablespoons soy sauce
• 3 – 5 pieces bay leaves
• 1 teaspoon whole peppercorns
• Red chillies
• 3 tablespoons vinegar
• 1 & ½ cup water

Steps:

1. Place the pork belly chunks into a pan and saute until it’s browned. And most of the fats have been rendered. Remove the excess oil.
2. Add in garlic and cook until aromatic. Then place in the onions and saute for a while before adding pepper and soy sauce. Give it a good mix.
3. Place the bangus on top, then bay leaves, whole peppercorns, as much red chillies as you’d like, vinegar, and water. Simmer covered for 10 – 15 minutes or until the pork is tender.
4. Uncover and cook for a few minutes while basting the fishes with the sauce. Serve while hot. Best with a side of rice.

How to cook this Adobong Bangus with Pork Belly Recipe ?

An easy and very much gratifying dish that’s perfectly paired with rice. The combination of the meaty adobo and the healthy ‘paksiw’ or soured fish recipe. An adobong bangus without frying with some extra oil. This healthier version is made by sauteing the pork belly chunks where most of the oils we’ll be using come from. Cook the pork chunks till browned and most of the oils have reduced or come out. Pour out the rendered oils then add in the aromatics-garlic and onions. Saute till aromatic and soft, then sprinkle in black peppers, pouring in the soy sauce as your umami base. Place in the bangus steak, or bangus belly ( for an “Adobong Bangus Belly” ) the belly is great for those who want to find a boneless option to make it easier to eat. Top the fish off with bay leaves, whole peppercorns, and depending on how spicy you want the dish to be, as many red chillies as you’d like. Ending the sauce base with vinegar for some tang, and water to help dilute and cover all the ingredients with the sauce. Cover and let this simmer for a few minutes till the fish has cooked and the pork chunks are tender. Once ready, uncover and baste the fishes with the sauce, or carefully mix everything together to make sure the sauce has covered all of the ingredients. Serve while hot! 

Delectably easy, a modern variation of the usual adobo. Great for anyone craving something meaty, flavorful, savory, and tangy without much of the guilt.

Additional ingredients ? 

While this flavor packed dish is already filled with a good amount of delicious ingredients. To make these a bit more fuller and healthier, some adobong bangus dishes are popularly added with eggplant or ‘talong’ for an “Adobong Bangus with Talong”, some even add carrots and potatoes, string beans, leafy vegetables like cabbages, spinach, even tofu, and many more that you typically add in adobo. 

Other Yummy Bangus Recipes!

• Bangus Steak
• Bangus Sisig ( Shredded milkfish cooked with chillies served on a sizzling plate )
• Bangus Salpicao ( Milkfish sauteed in garlic and butter )
• Sinigang na Bangus ( Milkfish sour stew )
• Bangus with Pineapple
• Spanish-style Bangus
• Paksiw na Bangus ( tomato stewed milkfish )

Adobong Bangus with Pork Belly Resipi: (Tagalog version)

Mga Sangkap :

• 1 kilo bangus ( steak cut )
• ½ kilo pork belly ( hiniwa ng pakuwadrado )
• 6 butil ng bawang ( inadtad )
• 1 sibuyas ( hiniwa )
• Paminta panlasa
• 4 kutsarang soy sauce
• 3 – 5 piraso dahon ng laurel
• 1 kutsaritang buong paminta
• Pulang sili
• 3 kutsarang suka
• 1 & ½ tasa tubig

Paano Lutuin :

1. Ilagay ang mga pork belly sa kawali at lutuin hanggang mag kayumanggi. O hanggang matunaw ang karamihan ng taba. Tanggalin ang mga lumabas na sobang mantika.
2. Lagyan ng bawang at lutui hanggang bumango. Pagkatapos haluan ng sibuyas bago haluin ng paminta at soy sauce.
3. Ilugar ang mga bangus sa itaas ng baboy, pagkatapos ilagay ang mga dahon ng laurel, buong paminta, mga pulang sili, suka, at tubig. Pakuluan ng nakatakip ng 10 – 15 minuto o hanggang lumambot ang mga baboy.
4. Tanggalin ang takip at pakuluan ng ilang minuto, haluin ng konti para malagyan din ng sarsa ang mga isda. Ihanda habang mainit pa, kasama ng kanin.