Ingredients
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Twice Cooked Pork Belly Adobo
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250 g Pork Belly
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Marinade
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5 g White Onion
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5 g Garlic
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6 ml Calamansi
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25 g Lee Kum Kee Panda Oyster Sauce
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30 g Lee Kum Kee Sesame Oil
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1.25 g McCormick Iodized Salt
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1 g McCormick Black Pepper Ground
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1 pc McCormick Bayleaves Whole
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2.5 g Tabasco® Chipotle Pepper Sauce
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Poached Tanasia Fish in Coconut Cream infused Guava
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30 ml La Espanola Classic Olive Oil
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2 tbsp White Onion, chopped
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2 tbsp Garlic, minced
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2 tbsp Ginger, sliced
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15 g Fresh Tamarind, skin off
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5 g Green Chili, chopped
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5 g Red Chilies, chopped
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1 cup Clara Olé Bechamel White Sauce
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1/2 tsp McCormick Iodized Salt
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1/4 tsp McCormick Black Pepper Ground
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1 tbsp Clara Olé Guava Jelly
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2 g McCormick Thyme Leaves
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250 kg Tanasia Fish Fillet
Directions
Steps
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1
Done
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Twice Cooked Pork Belly AdoboIn a mixing bowl, marinate the pork belly in the marinade mixture overnight or not less than 2 hours. |
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2
Done
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Pre-boil the pork belly in a medium saucepan for 20-25 minutes or until meat is almost tender. |
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3
Done
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Brush the meat with vegetable oil and finish the cooking in a griller for about 7-10 minutes flipping on both sides. |
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4
Done
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Reduce the remaining marination to half. Take off from heat and add Tabasco Chipotle Pepper Sauce. |
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5
Done
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Using a brush, glaze the cooked pork belly with the sauce while hot and serve. |
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6
Done
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Poached Tanasia Fish in Coconut Cream infused GuavaPour in La Española Classic Olive Oil in a medium saucepan and place in medium heat. |
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7
Done
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Saute onion, garlic, ginger, chillies, and tamarind. |
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8
Done
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Add the rest of the ingredients and simmer. |
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9
Done
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Poach Tanasia Fish for 7-8 minutes in the simmering liquid. |
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10
Done
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Once perfectly cooked, place the fish on serving plate. Pour on top the reduced sauce and serve. |
