Pork and Pearl Onion Adobo
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 327 |
| pro | 38 g |
| total fat | 13 g |
| sat. fat | 4 g |
| carb | 13 g |
| fibre | 2 g |
| chol | 107 mg |
| sodium | 677 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 20 |
| vit A | 137 |
| vit C | 8 |
| folate | 11 |
This flavourful Philippine stew, with its mellow mix of vinegar and soy sauce, pairs beautifully with rice or noodles.
Ingredients
- 3 lb lean boneless pork shoulder butt
- 1 tbsp vegetable oil
- 2 cups pearl onions
- 2 onions, chopped
- 6 carrots, cut in thick chunks
- 4 cloves garlic, minced
- 3 thin slices gingerroot
- 3 bay leaves
- 3 whole cloves
- 1 stick cinnamon
- 1/4 tsp pepper
- 1/2 cup rice vinegar or cider vinegar
- 1/4 cup soy sauce
- 2 tsp cornstarch
- 1 stalk celery, very thinly sliced
Preparation
Trim fat from pork; cut into 1-1/2-inch (4 cm) cubes. In Dutch oven, heat oil over medium-high heat; brown pork in 3 batches. Transfer to bowl.
Drain off fat from pan. Reduce heat to medium; cook onions, carrots, garlic, ginger, bay leaves, cloves, cinnamon and pepper, stirring, until chopped onions are golden, 6 minutes. Stir in 1 cup (250 mL) water, vinegar and soy sauce; bring to boil, stirring to scrape up brown bits.
Return pork and any accumulated juices to pan. Cover and bake in 350°F (180°C) oven until pork is tender, about 1 hour. Discard bay leaves. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Or freeze for up to 2 weeks; thaw in refrigerator for 24 hours. Reheat over medium heat, stirring, until hot, about 20 minutes.)
Mix 1 tbsp (15 mL) water with cornstarch; stir into pot with celery and cook over medium heat for 1 minute.
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