Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tangy, garlicky braised pork — Philippines.
Equipment: Casserole or deep pan with lid
Measures and names
Ingredients
- 800 g pork shoulder or belly, cubed
- 5 tbsp soy sauce
- 4 tbsp cider vinegar
- 6 garlic cloves, crushed
- 2 bay leaves
- 1 tsp peppercorns
- 200 ml water
- 1 tbsp oil
- Spring onion (scallion), to serve
- Cauliflower rice, to serve
Method
- Heat the oil in a casserole and brown the pork in batches. Remove.
- Add the garlic for 1 minute, then the soy sauce, vinegar, bay leaves, peppercorns and water.
- Return the pork, cover, and simmer gently for 35–40 minutes, until tender.
- Uncover and bubble for 5 minutes, until the sauce is glossy and clings to the pork.
- Taste — the soy seasons it fully. Serve over cauliflower rice, scattered with spring onion.
Swaps and tips
Adobo tastes even better the next day. Serve over cauliflower rice to soak up the savoury sauce. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 31 g | 7 g | 2 g | 29 g | 422 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
