This is a pork adobo recipe that’s assertive in tangy and sour flavors. The addition of carrots elevates the dish as they soak up all that adobo goodness!
Pork Adobo Recipe (with Carrots)
It’s been a while, a long while since I’ve cooked with pork. I mainly try to stick to a diet that’s 80% vegetarian and 20% fish or chicken (flexitarian), but once in a while I will crave meat.
And when that happens, I make sure to create a dish that’s going to be memorable.
This week I made this very simple pork adobo recipe to satisfy a craving I had for something sour and tangy – and boy did it hit the spot! Fantastic, best pork ever, unreal are a some of the words my husband used to describe the dish. He’s by far my favorite customer as I consistently get showered with compliments about my cooking, which we all know, is the best things a home cook can ask for.
What makes this particular pork adobo recipe different is the addition of carrots. I added loads of carrots to this pork adobo recipe because I wanted something that would soak up the amazing flavors of the sauce.
Carrots are a wonderful vehicle to carry strong flavors and create the perfect bite, and that’s exactly what they did for this dish. It was quite addictive!
My pork adobo was served with rice (Japanese rice – my favorite) and fresh slices of cucumber but you can eat it on top of pasta, with quinoa or just like that on its own. No matter how your serve it, your guests will love it!
Other easy Filipino dishes:
Did you like this Pork Adobo Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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Pork Adobo Recipe (with Carrots)
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 2 people 1x
- Category: Main
- Cuisine: Filipino
Description
This is a pork adobo recipe that’s assertive in tangy and sour flavors. The addition of carrots elevates the dish as they soak up all that adobo goodness!
Ingredients
- 4 cloves garlic (minced)
- 1/4 cup soy sauce
- 1 pound pork shoulder (belly or butt, roughly chopped)
- 1 tablespoon peanut or vegetable oil
- 1 cup water
- 1/2 cup distilled white vinegar
- 1 teaspoon brown sugar
- 2 bay leaves
- 1/2 teaspoon whole peppercorns
- 1/2 teaspoon kosher salt
- 3 medium carrots (roughly chopped)
Instructions
- Put pork, soy sauce and garlic in a bowl and marinate for 30 minutes.
- In a medium large pot over high heat, add oil and pork (reserve the soy sauce marinade) and sautee until pork is golden. Keep an eye on the garlic to make sure it doesn’t burn.
- Add soy sauce marinade and all of the remaining ingredients and bring to a boil. Lower heat to a simmer and cook for 45-60 minutes (uncovered), until pork and carrots are tender.
Notes
This Pork Adobo Recipe Is:
Low in sugar
High in selenium
High in thiamin
Very high in vitamin A
Nutrition
- Serving Size:
- Calories: 543
- Sugar: 12.4 g
- Sodium: 1674.9 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Carbohydrates: 26.2 g
- Fiber: 5.6 g
- Protein: 66.9 g
- Cholesterol: 186.1 mg
A couple of suggestions to make this taste a bit more authentic: Use coconut oil and rice vinegar instead of the above (or, if you are fortunate to have a good local Asian market nearby, coconut vinegar instead of rice vinegar). Don’t add garlic to the marinade–you really can’t add it at the pork searing stage, on high heat, without it either burning or turning very bitter. Instead, marinate the porkin just the soy (and if you like, add a bit of the rice vinegar and a tablespoon of fish sauce to the marinade) and then sear the marinated pork in the oil in batches. Remove the pork, reduce the heat substantially (to low), and then gently sauté the garlic (6 cloves is more flavorful than 4). Then add the reserved marinade, the carrots, the other ingredients, and the seared pork pieces. .