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Try mild, tangy national dish of the Philippines

By Linda Gassenheimer, Tribune News Service
Published: October 7, 2020, 6:04am

Mild, tangy Adobo is one of the national dishes of the Philippines.

The meat is cooked slowly in a vinegar sauce over low heat. It usually takes hours to stew. This is a shortened version using pork tenderloin. It has the flavors without the hours of cooking.

Filipino Pork Adobo

Yield 2 servings. Recipe by Linda Gassenheimer

¾ pound pork tenderloin, cut into 1/2-inch pieces

2 teaspoons olive oil

½ cup sliced onion

2 tablespoons distilled white vinegar

1½ tablespoons low-sodium soy sauce

2 tablespoons honey

2 teaspoons minced garlic

1 cup sliced red bell pepper

1 package microwave brown rice (to make 1½ cups rice)

Salt and freshly ground black pepper

1 scallion, sliced

Remove visible fat from pork and cut into ½-inch pieces. Heat oil in a small saucepan and brown the pork on all sides, about 5 minutes. Add onion, vinegar, soy sauce, honey, garlic and red bell pepper. Bring to a simmer, do not boil, and cook covered 10 minutes. Meanwhile make the microwaved rice. Cook rice according to package instructions. Measure 1½ cups and set aside the remaining rice for another dinner. Divide rice between two dinner plates and spoon the adobo on top and sprinkle with scallions.

Exchanges: 2 1/2 starch, 1 other carbohydrate, 1 vegetable, 4 1/2 protein

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