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Chef Ippy Shares His Pork Belly Adobo

A lot of local boys who grow up in Hawaii seem to have this knack for cooking. Ippy Aiona from Hawaii island took this to another level on Food Network’s The Next Food Network Star competition. Having grown up in the kitchen, Chef Ippy shone with his million-dollar smile and Hawaii-infused recipes.

He visited Cooking Hawaiian Style with his version of the famous Pork Belly Adobo, which had all of us drooling in anticipation. Chef Ippy adds a little twist to his version, and I know you will enjoy this.

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Chef Ippy Aiona competed on Food Network's 'The Next Food Network Star'

CHEF IPPY AIONA’S PORK BELLY ADOBO

* 2 pounds pork belly
*
2 cloves garlic, crushed
* 1 tablespoon Dijon mustard
* 2 cans coconut milk
* 2 cups brown sugar
* 1/2 cup Aloha Shoyu (soy sauce)
* peppercorns
* 3-4 tablespoons cooking oil

For Brine:

* 1 orange, sliced
* 1 lemon, sliced
* 2 cups apple cider vinegar or sugar cane vinegar
* 2 garlic cloves
* 2 bay leaves
* 1 cup water

If possible, soak the pork belly overnight in the brine. Pull pork out of brine, cut into 2-inch cubes and brown in oil on medium-high heat with the garlic, peppercorns, bay leaves and Dijon mustard. Once the pork is browned, add enough brine to barely cover meat, and add shoyu, coconut milk and sugar.

Cook on medium-low heat until tender, about one to two hours.

Watch Ippy Aiona this week on Cooking Hawaiian Style on OC16 channels 12 and 1012 at the following times: Monday: 2 a.m. and 7 p.m.; Tuesday: 1:30 a.m. and 4:30 p.m.; Wednesday: 4:30 a.m.; Thursday: 9:30 a.m.; Friday: noon; Saturday: 5 p.m.; Sunday: 2:30 and 8 p.m. Visit CookingHawaiianStyle.com for more of Ippy’s recipes.