Pork and Pearl Onion Adobo
This flavourful Philippine stew, with its mellow mix of vinegar and soy sauce, pairs beautifully with rice or noodles.
Servings: 8
Ingredients:
| 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% |
-
3 lb (1.5 kg) lean boneless pork shoulder butt
1 tbsp (15 mL) vegetable oil
2 cups (500 mL) pearl onions
2 onions, chopped
6 carrots, cut in thick chunks
4 cloves garlic, minced
3 thin slices gingerroot
3 each Bay leaves and whole cloves
1 stick cinnamon
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) rice or cider vinegar
1/4 cup (50 mL) soy sauce
2 tsp (10 mL) 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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