Pork Adobo
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from Armed Forces Recipe Service card L-099 (Pork Adobo), public domain. Scaled from 100 portions to 6 servings; soy sauce replaced with tamari (gluten-free soy sauce). The card's cornstarch thickener is naturally gluten-free and was kept.
Pork cubes simmered in a tangy tamari and distilled vinegar sauce with ginger, bay and sweet peppers — sharp, savoury and great over rice.
Category: MainsServes: 6Time: 60 minComplexity: 2/5
Why this complexity: soy sauce replaced with tamari.
Ingredients
- 900 g pork shoulder, cut into cubes
- 1 1/2 tablespoons tamari (gluten-free soy sauce)
- 60 ml distilled white vinegar
- 1/4 teaspoon garlic powder
- 1 1/2 teaspoons ground ginger
- 1 bay leaf
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch stirred into 60 ml cold water
- 80 g onion, sliced
- 110 g green bell pepper, thinly sliced
- steamed rice, to serve
Method
- Put the pork in a large pot or Dutch oven.
- Stir together the tamari, vinegar, garlic powder, ginger, bay leaf and pepper, pour over the pork, and mix well. Cover, bring to a boil, then simmer 30 minutes. Skim any excess fat and remove the bay leaf.
- Stir the cornstarch slurry into the pot. Bring to a boil and cook about 5 minutes until the sauce thickens and coats the pork.
- Add the onion and green pepper and cook about 20 minutes until tender and the pork reaches 63 C (145 F). Serve over steamed rice.
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