6 pounds of pork belly
2 cups of adobo
2 quarts of chicken stock
Three days before cooking rub the pork belly with the adobo keep covered in refrigerator.
Preheat the oven to 200°F, rinse the pork belly and place in a dip pan.
Pour chicken stock over pork belly and cover pan.
Place in oven and cook for 6- 7 hours.
Remove pork belly from liquid, cut into serving pieces.
For service, sear the fat side of the belly until crispy.
1/4 cup of cumin seeds
2 tablespoons of coriander seeds
5 teaspoons of black peppercorns
4 star of anise
4 cinnamon stick
4 teaspoons whole cloves
4 tablespoons ground coriander
1 cup of salt
2/3 cup of sugar
In food processor, grind the cumin seeds, coriander seeds, black peppercorns, star anise, cinnamon stick, and whole cloves. Mix in bowl with ground coriander, sugar and salt.