This is a recipe for Extremely Spicy Pork Adobo na Tuyo (dry pork adobo)

Author: Vanjo Merano

Recipe type: Pork
Cuisine: Filipino
Serves: 4

Ingredients
 2 lbs. pork belly, cut into serving pieces
 1 medium Ghost Pepper
 2 teaspoons whole peppercorn
 6 cloves garlic, crushed
 6 pieces dried bay leaves
 12 pieces Thai chili
 ½ cup soy sauce
 ¼ cup white or cane vinegar
 2 cups beef broth

Instructions
1. Combine pork, soy sauce, whole peppercorn, and garlic in a bowl. Mix well. Cover the bowl with a
clear plastic wrap. Place inside the refrigerator and marinate for at least 3 hours.
2. Heat a pan on a stovetop. Once the pan is hot enough, pour the marinated pork along with the
marinade. Cook until the pork browns.
3. Pour beef broth into the pan. Let boil.
4. Add the ghost pepper and Thai chilies. Cover the pan and continue to cook in medium heat for 15
minutes.
5. Add bay leaves and vinegar. Let the liquid boil. Stir and then cover the pan. Continue to cook for 40
to 60 minutes or until the pork becomes tender. Note: you can add more broth or water if the liquid
starts to dry while the pork is not that tender enough.
6. Remove the cover from the pan. Continue to cook until the liquid totally evaporates. Cook a little bit
longer in low to medium heat until oil gets extracted from the pork.
7. Transfer to a serving plate. Serve for pulutan or as a main dish with warm rice.
8. Share and enjoy!