Savory Filipino Pork Adobo
Tender pork meets a tangy soy-vinegar sauce in this classic Filipino pork adobo recipe, ready in just 35 minutes!
Equipment
- Wok or skillet
- mixing bowl
Ingrediënten
- 1 tablespoon sesame oil
- 1 ½ pounds Boston butt boneless and skinless, cut into 2 pieces
- Sea salt and ground black pepper to taste
- 1 teaspoon paprika
- ½ teaspoon mustard seeds
- 1 teaspoon sesame oil for wok
- 3 bell peppers seeded and sliced
- 1 jalapeño pepper seeded and sliced
- 1 red onion sliced
- 2 garlic cloves smashed
- ½ teaspoon curry powder
- ½ teaspoon ground bay leaf
- ¼ cup soy sauce
- ¼ cup apple cider vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructies
- Rub 1 tablespoon of sesame oil all over the Boston butt pieces.
- Season the meat with salt, black pepper, paprika, and mustard seeds.
- Preheat your air fryer to 390°F (200°C).
- Roast the seasoned Boston butt in the air fryer for 10 minutes.
- Flip the pieces and cook for an additional 10 minutes.
- While the pork is cooking, heat 1 teaspoon of sesame oil in a wok or skillet over medium-high heat.
- Once hot, add the bell peppers and jalapeño.
- Cook for about 2 minutes, stirring frequently, until the peppers are tender.
- Stir in the red onion, garlic, curry powder, ground bay leaf, soy sauce, and apple cider vinegar.
- Cook for another 5 minutes, stirring occasionally to allow the flavors to blend.
- Add the cornstarch slurry (cornstarch mixed with water) to the wok.
- Stir until the sauce thickens.
- Add the roasted pork to the wok.
- Reduce the heat to low and simmer for 2 to 4 minutes, stirring occasionally, until everything is well combined and thoroughly heated.
- Serve the Filipino pork adobo warm with steamed rice if desired.
- Bon appétit!
Notes / Tips / Wine Advice:
Wine Advice
Pair this dish with a light and fruity Pinot Noir or a dry Riesling to complement the tangy and savory flavors.
Nutritional Information
Calories: 334 kcal | Carbohydrates: 12.8 g | Protein: 33.6 g | Fat: 16.8 g | Fiber: 3.2 g | Sugar: 6.1 g | Salt: 1.9 g
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