There’s no doubt that Pork Adobo is a staple in every Filipino household. It’s one of those “lutong-bahay” dishes that every family has their own version of. I surely have mine and you bet I tweaked it to fit into my healthy diet.
Without veering away from traditional taste, how does one make the Filipino classic friendlier to our health? By using better ingredients, of course. =)
Start by choosing pork from a trusted source that was raised without antibiotics and hormones. Next, switch to wholesome condiments like organic soy sauce, balsamic vinegar and apple cider vinegar to flavor your meat. And of course, add a side of vegetables to balance the meal! For this recipe, I used sweet potato with the adobo, blanched French beans and bakes oyster mushrooms. Whether you plan on eating this dish with rice or quinoa, having the side of vegetables should be enough to make this low carb meal feel well-rounded.
Healthy Pork Adobo with Oyster Mushrooms and French Beans
Yield: 4 servings
Total time: 1 hour
6 Garlic cloves, crushed
500 grams Healthy Options Pork cubes
2 tsp Simply Organic Whole peppercorns
¼ cup San J Tamari Soy Sauce or Liquid Aminos
3 Tbsp Field Day Balsamic Vinegar
3 Tbsp Cadia Apple Cider Vinegar
1 Tbsp Olive oil (for pork)
1 pcs. Simply Organic Bay leaves
½ cup Water
1 ½ cup
Sweet potatoes, 1 inch cubes
1 Tbsp Cadia Olive oil (for mushrooms)
1 cup Oyster mushrooms
1 cup French Beans
2 cups Cold water
3 sprigs Fresh Thyme
- Put the garlic, pork meat, peppercorns, soy sauce, and vinegars in a ziplock bag and marinate overnight or while you prep the other ingredients.
- Preheat the oven or oven toaster to 150C.
- Set a pot on medium heat with olive oil.
- Cook the meat without marinade. When meat is light brown, add marinade, water and bay leaves then bring to a boil. Once boiling, lower the heat and simmer covered for 50 minutes or more. Add more water if it dries up or the meat is not tender yet.
- While the adobo is simmering, toss the oyster mushrooms in olive oil, a pinch of fresh thyme, salt and pepper. Arrange on a baking tray. Bake for 15 minutes until crispy.
- Place another pot of water on high heat and bring to a boil. Have a bowl of cold water ready. Blanch the french beans for 30 seconds and shock it in the cold water to stop the cooking process.
- When meat is tender, add sweet potato to the pot of adobo and simmer for another 10 minutes.
- Serve the Adobo topped with oyster mushrooms and french beans on the side. Garnish with a sprig of fresh thyme.