Adobo is one of those dishes for which there are almost as many recipes as there are cooks ... be served with plenty of white rice. Cut the pork belly into largish chunks about 2½cm (1in ...

Add more or less scotch bonnet chillies to this recipe ... peas. Cook for a further 5 minutes, then remove from the heat and leave covered for another 10 minutes. Fluff up, and serve with the pork.

Continue cooking until pork is fully tender, about 10 minutes more. Add peas and simmer until plump and bright green, about 2 minutes. Serve over rice.

Many of these sour ingredients, such as kamias/bilimbi, are difficult to source outside the Philippines, so for this recipe ... roughly crushed fried pork rinds, and/or a scattering of fried ...