Filipino Pork Adobo with Garlic Rice

• 1 tbsp neutral oil
• 800g Linley Valley Pork Belly Strips, cut into chunks
• 1 onion, sliced
• 6 cloves garlic, smashed
• 3 bay leaves
• ½ tsp black peppercorns
• ½ cup soy sauce
• ½ cup cane vinegar (or white vinegar)
• 1 cup water
• 1 tbsp sugar

Garlic Rice

• 2 cups cooked jasmine rice
• 4 cloves garlic, finely chopped
• 1 tbsp oil

• Heat the oil in a heavy pot over medium–high heat, add the pork belly and sear until golden on all sides. Stir in the onion, garlic, bay leaves and peppercorns, cooking for a minute until fragrant.
• Pour in the soy sauce, vinegar, water and sugar. Bring to a simmer, reduce the heat, cover and cook for 45–60 minutes until the pork is tender. Remove the lid for the final 10 minutes to let the sauce reduce and thicken slightly.
• For the garlic rice, heat oil in a frying pan and cook the garlic until golden. Add the rice and toss to coat evenly, seasoning with a pinch of salt.
• Serve the pork adobo over warm garlic rice, spooning plenty of the sauce over the top.