Pork Adobo

• servings: 6 servings
• active time: 25 minutes
• total time: 2 hours

Ingredients

1/3 c. low-sodium soy sauce

1/4 c. plus 3 tbsp. distilled white vinegar or apple cider vinegar

1/4 c. packed dark brown sugar

2 tbsp. fish sauce

1 tbsp. sriracha (optional)

1 tsp. grated fresh ginger

2 1/2 lb. skin-on pork shoulder, cut into 1 1/2" pieces

2 tbsp. virgin coconut oil

2 small yellow onions, each cut into 6 wedges

8 cloves garlic, smashed

1 dried ancho chile, stemmed (optional)

1 tbsp. black peppercorns

1/2 tsp. kosher salt

2 bay leaves

2 c. water

1/4 tsp. MSG (optional)

Cooked rice, for serving

Directions

Marinade

Adobo And Assembly

In a large pot over medium heat, heat oil. Cook onion, garlic, chile, if using, peppercorns, salt, and bay leaves, stirring occasionally, until garlic is lightly golden, 4 to 6 minutes.

Drain pork; reserve marinade. Increase heat to high and add pork to pot. Cook, stirring occasionally, until pan is dry and pork is lightly caramelized, 17 to 19 minutes. Add reserved marinade and water and bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until pork is very tender and can be cut with a spoon, about 1 hour.

Uncover, increase heat to medium-high, and continue to simmer until sauce is thickened, about 5 minutes. Remove bay leaves. Stir in MSG, if using.

Place rice on a platter. Top with pork and pour sauce over.

Nutrition

• Calories: 605
• Total Fat: 39 g
• Saturated Fat: 16 g
• Trans Fat: 0 g
• Cholesterol: 134 mg
• Sodium: 1202 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 2 g
• Total Sugars: 10 g
• Protein: 36 g