Believe me, you can never make enough of this Pork Adobo recipe
as it seems disappear in a flash...

Prep: 5 mins. 
Cook: 1 Hr.
Servings: (6 to 8)


2 lbs. pork sirloin tip roast, trimmed, and cut into 1-1/2" cubes (Purchased in a 2-pk @ Costco; used 2/3's of a 3lb. roast)
2 tablespoons light olive oil
4 cups hot water
½ cup apple cider vinegar
1/4 cup low-sodium soy sauce
½ teaspoon organic black peppercorns
5 cloves garlic, minced
1 tablespoon organic pickling spice
1 teaspoon organic chili powder
1 teaspoon organic ground cinnamon
2 tablespoons dark brown sugar
1 teaspoon organic ground paprika
4 tablespoons organic arrowroot powder [or cornstarch] (mixed w/1/4 cup cold water to dissolve and form slurry)

--Prepared steamed rice

--Toasted sesame seeds


Begin preparing steamed rice.

Heat dutch oven to medium-high heat. When hot, add olive oil, then pork and sear for 5 minutes; turning and doing so on other side for an additional 5 minutes (try not to disturb chicken while browning). Add all other ingredients, except cornstarch and water for slurry, and reduce heat to medium-low. Cover setting lid slightly ajar, and simmer for 50 minutes. Remove lid, re-whisk the cornstarch and water slurry, and while gently stirring with a spoon add to pot and bring to boil to thicken.

Serve Pork Adobo over steamed rice and garnish with toasted sesame seeds.


Tip: Japanese Salad with Restaurant-Style Dressing (links provided below) pairs well as a side.  Also, if you do not like the pickling spice loose, simply tie in cheesecloth and toss in dutch oven.

Sandra's Restaurant-Style Japanese Salad Dressing
(Click for recipe)...

Sandra's Japanese Restaurant-Style Salad
(Click for recipe)...


Renai said...

Sandra! I was just googling pork adobo recipes and yours came up as the second result! I'm so excited to make it this week. LOVE YOU!

sandra said...

How exciting is that?! Your Dad and I adore this recipe. I hope you do as well, my dear! It was so great seeing you and Joy a couple of weeks ago, LOVE YOU too! ~ Enjoy...


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