Chef Roy Villacrusis first makes pork adobo, then shreds and fries the pork to make crispy “flakes.” Tossed with angel hair pasta and cherry tomatoes, it’s an Asian-inspired recipe with lots of bold flavor.
1/4 cup minced or crushed garlic
2 heads garlic, cloves peeled
4 qt. cherry tomatoes, halved
- Make the pork adobo: In a large container, cover the pork bellies with 1/2 cup of the soy sauce and the 1/4 cup minced garlic. Toss to coat and marinate for at least 1 hour.
- Remove the pork, reserving the marinade. In a large pan, crisp the pork bellies, then transfer them to a pot large enough to hold them all.
- Add the water, bay leaves, peppercorns, garlic cloves, and reserved marinade. Bring to a boil, then simmer until almost dry.
- Add the sugar and let it caramelize. Add the vinegar to deglaze the pan and let it simmer for a few minutes. Add the remaining 1/2 cup soy sauce and simmer for a few minutes to thicken slightly. Taste and adjust seasoning with salt and pepper. Let the pork cool in the sauce. Refrigerate.
- Make the adobo flakes: Shred the pork adobo and set aside the whole garlic cloves. Mix the pork back into its sauce to absorb flavor
- Heat oil in large pans and fry the shredded pork in batches until it is crisp. Remove to paper-lined sheet pans to cool. Slice the reserved garlic lengthwise and crisp it in the oil. Remove to paper-lined pans. Reserve the cooking oil for later.
- Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- For each pasta dish to order: Heat 2 Tbsp. reserved adobo oil and saute 1 Tbsp minced garlic, 1 cup tomatoes, and 1/3 cup Adobo Flakes until hot Add 1/4 cup soy sauce and 1/4 cup water and simmer to reduce.
- Reheat 2 cups pasta in simmering water. Drain and add to the pan with the pork. Toss to coat, then plate. Garnish with 1 Tbsp fried sliced garlic, 1 tsp scallions, and 1 tsp. basil.
