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Pork Adobo

Savory and slightly sweet slow-cooked pork and carrots served over rice, and topped with green onions. 
Difficulty: Easy
Time: 40-45 min
This dish is Gluten-Free
Calories: 613 Fat: 18g Carbs: 64g Protein: 24g

Adobo is a technique that originates in the Philippines and creates tender, slow-cooked meat in a flavor-packed liquid.  The tamari, vinegar, sugar and aromatics thicken to create a perfectly balanced sauce for these delectable bites of pork.

Ingredients
Rice Vinegar
Tamari
Sugar
Peppercorns
Basmati Rice
Bay leaf
Garlic
Carrot
Green Onions
Pork chops

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Sear To cook the surface of meat very quickly with intense heat.
Simmer To stew gently below or just at boiling point.

What you need

Small pot with lid

Large pan with lid

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Mince or grate garlic. Remove root from carrot; discard root and slice carrot into ½” slices. Remove root from green onion; discard root, thinly slice green onion. Remove pork chops from package; rinse and pat dry. Dice into ½” cubes.

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Step 2: COOK RICE

Add 1 Tbsp. oil to small pot over medium-high heat. Add basmati rice; cook for 1 min. Add 1¾ cup water and stir. Bring to boil; cover and reduce heat to low and cook for 20 min. Once done, fluff with fork. While rice is cooking, move on to searing pork (Step #3).

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Step 3: SEAR PORK

Heat 1 Tbsp. oil in large pan. When pan is hot, add pork and season with a pinch of salt and pepper. Sear until golden on all sides, about 3-4 min.

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Step 4: MAKE ADOBO

Add garlic, carrots, rice vinegar, tamari, peppercorns, bay leaf, sugar and 1 cup water to pork; bring to simmer then cover and reduce heat to low. Cook over low heat simmering until tender, about 25 min.

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Step 5: FINISH ADOBO

Remove lid and simmer until sauce has reduced and thickened slightly, about 6-8 min.

Note: Remember to remove bay leaf and peppercorns.

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Step 6: PLATE YOUR DISH

Divide rice between two bowls or plates; top with pork and garnish with green onions. Enjoy!