Filipino Pork Adobo with Garlic Jasmine Rice and Sautéed Bok Choy

Tender braised pork cubes simmered in a savory garlic-soy-vinegar sauce, served alongside aromatic garlic jasmine rice and tender-crisp baby bok choy.

• Prep: 15 min
• Cook: 40 min
• Total: 55 min
• Servings: 6
• Cuisine: Filipino
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar
• Low-Saturated-Fat

Tags

• one-pot
• sauté
• savory
• tangy
• rich

Ingredients

• 2.5 pound pork loin (boneless, trimmed and cut into 1.5-inch pieces)
• 2 tablespoon olive oil (divided)
• 10 clove garlic (minced and divided)
• 0.5 cup reduced-sodium soy sauce
• 0.5 cup apple cider vinegar
• 1 cup water
• 1 tablespoon brown sugar
• 1 teaspoon black peppercorns
• 3 piece dried bay leaves
• 1.5 cup jasmine rice (uncooked)
• 1 pound baby bok choy (halved lengthwise)
• 0.5 teaspoon salt

Instructions

1. Heat 1 tablespoon of olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the pork loin pieces in an even layer and brown on all sides for 6 to 8 minutes.
2. Add 6 cloves of the minced garlic to the pork and cook for 1 minute until fragrant.
3. Pour in the reduced-sodium soy sauce, apple cider vinegar, 1 cup of water, brown sugar, black peppercorns, and dried bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until pork reaches an internal temperature of at least 145 degrees Fahrenheit and is fork-tender. Remove the lid and simmer 5 additional minutes to lightly reduce the sauce.
4. While the pork simmers, prepare the rice: combine the uncooked jasmine rice and 3 cups of water in a medium saucepan. Bring to a boil, cover, reduce heat to low, and cook undisturbed for 15 minutes, then remove from heat and let steam 5 minutes.
5. Heat the remaining 1 tablespoon of olive oil in a separate large skillet over medium-high heat. Add the remaining 4 cloves of minced garlic and cook for 30 seconds, then add the baby bok choy and 1/2 teaspoon salt. Sauté for 3 to 4 minutes until the greens are bright and tender-crisp.
6. Discard the bay leaves from the adobo sauce. Fluff the jasmine rice with a fork and serve the braised pork and pan sauce over the rice, flanked with the sautéed garlic bok choy.

Notes

Pork adobo reheats exceptionally well as the braising liquid further infuses the pork overnight. Store refrigerated in airtight containers for up to 4 days.

Nutrition (per serving)

• Calories: 515
• Protein: 44.5 g
• Carbohydrates: 42 g
• Fat: 15.5 g
• Fiber: 2.2 g
• Sodium: 680 mg
• Saturated Fat: 4.2 g
• Sugar: 3.5 g
• Cholesterol: 105 mg