Authentic Zult Recipe: A Taste of Surinamese Cuisine

Ingredients

500 grams of pork belly
2 tablespoons of vegetable oil
1 large onion, chopped
4 cloves of garlic, minced
2 tablespoons of soy sauce
1 tablespoon of fish sauce
1 teaspoon of black pepper
1 teaspoon of sugar
1 liter of water
2 bay leaves
1 tablespoon of vinegar
1 tablespoon of cornstarch, dissolved in 2 tablespoons of water

Steps and instructions

Cut the pork belly into bite-sized pieces.
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion to the pot and cook until it becomes transparent.
Add the minced garlic to the pot and cook for a few more minutes until it is fragrant.
Add the cut pork belly to the pot and cook until it is browned on all sides.
Add the soy sauce, fish sauce, black pepper, and sugar to the pot and stir to combine.
Add the water and bay leaves to the pot and bring the mixture to a boil.
Once boiling, reduce the heat to low and simmer for about 2 hours until the pork is tender.
Add the vinegar to the pot and stir to combine.
Slowly add the dissolved cornstarch to the pot while stirring to avoid lumps.
Continue to cook the mixture for a few more minutes until the sauce has thickened.
Remove the pot from the heat and let it cool before serving.

Tools for making

Large pot - Used for cooking the pork belly and sauce.
Chopping board - Used for cutting and preparing the ingredients.
Knife - Used for cutting the pork belly and other ingredients.
Wooden spoon - Used for stirring and mixing the ingredients in the pot.
Measuring spoons - Used for accurately measuring the soy sauce, fish sauce, black pepper, sugar, vinegar, and cornstarch.
Measuring cup - Used for measuring the water.

Recipe variations

Replace pork belly with chicken thighs for a chicken adobo version.
Add vegetables like carrots, bell peppers, or potatoes for a heartier stew.
Use coconut milk instead of water for a richer and creamier sauce.
Add pineapple chunks for a sweet and tangy twist.
Marinate the pork belly in a mixture of soy sauce, garlic, and spices overnight for a more intense flavor.
Experiment with different types of vinegar such as apple cider vinegar or balsamic vinegar.
Add chili peppers or chili flakes for some heat and spice.
Replace the pork belly with tofu or tempeh for a vegetarian or vegan version.
Include other herbs and spices like oregano, thyme, or bay leaves to customize the flavor profile.
Serve the adobo with steamed rice or use it as a filling for tacos or sandwiches.

Recipe overview

Zult is a hearty, flavorful dish originating from the Philippines that is sure to satisfy your cravings for something savory and rich. This dish is made with tender, bite-sized pieces of pork belly that are slow-cooked in a sauce made with soy sauce, vinegar, and a mix of aromatic spices. The process can take a few hours, but the result is a succulent, melt-in-your-mouth pork belly with a rich and flavorful sauce. This Zult recipe is straightforward and simple, perfect for anyone looking to try their hand at Filipino cuisine. The ingredients are easy to find and the steps are simple to follow. End your day with this filling, comforting, and utterly delicious dish!

Common questions

Can I use a different type of meat instead of pork belly?
Yes, you can substitute pork belly with other cuts of pork like shoulder or loin.
Can I use a different type of oil for cooking?
Yes, you can use other cooking oils like canola oil or peanut oil.
Can I use frozen pork belly?
Yes, you can use frozen pork belly, but make sure to thaw it completely before cooking.
Can I adjust the amount of soy sauce and fish sauce?
Yes, you can adjust the amount of soy sauce and fish sauce to suit your taste preferences.
Can I make this recipe in a slow cooker?
Yes, you can transfer the browned pork and other ingredients to a slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
Can I make this recipe ahead of time?
Yes, this dish tastes even better when made ahead of time as it allows the flavors to meld together. Simply reheat before serving.
Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.

Serving dishes and utensils

Large pot - To cook the pork belly and sauce.
Chopping board - To chop the onion and garlic.
Sharp knife - To cut the pork belly into bite-sized pieces.
Wooden spoon - To stir the ingredients while cooking.
Measuring spoons - To accurately measure the soy sauce, fish sauce, black pepper, sugar, vinegar, and cornstarch.
Measuring cup - To measure the water for the recipe.

Origin stories

Zult is a traditional Filipino dish, known more commonly as Adobo, and despite the various regional interpretations, the fundamental components are pork, soy sauce, vinegar, and garlic. Interestingly, the dish's nomenclature was a result of Spanish colonization. When the Spanish arrived in the Philippines in the 16th century, they encountered this cooking method, which bore semblance to their own Adobo, a term derived from the Spanish word "adobar" meaning to marinate. However, the Filipino Adobo was unique, given its key ingredients were indigenous to the region. This culinary marriage of local ingredients and foreign influence has resulted in a dish now beloved not only across the archipelago but also by gourmands around the world. It's a testament to how food can tell a historical narrative, one of cultural fusion and resilience, just like the Philippines itself.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.