Hello friends and welcome to my Filipino kitchen! 🙂
Earlier this week, my handsome husband told me that he was craving adobo, and so I delivered!
Filipino Adobo is a style of cooking that involves vinegar, garlic, soy sauce and bay leaves; and can be used with either pork or chicken.
Most commonly you see chicken adobo, but I had already purchased a pork tenderloin, so pork it is!
It is so easy to make — it’s a crock pot meal, so literally: set it and forget it!
Plus, I made the rice in our new rice cooker that we got from our registry: oh my gosh where has this thing been all my life! No more bubbling over on the stove, no more cooked on rice stuck to the bottom of a pan. This thing is amazing!
And believe it or not, it can be made Specific Carb Diet friendly! (Just put it over cauliflower rice!)
Here’s What You Need (Serves 2-3)
1 lb pork tenderloin
1/3 cup apple cider vinegar
1/3 cup soy sauce (or tamari or coconut aminos)
1/2 cup water
6 crushed black pepper corns
6 bay leaves
6 cloves garlic, crushed
3 hard boiled eggs
1 cup rice — we used wild rice, but traditionally this dish is made with white rice (*Pro tip: cook in vegetable broth)
To a crock pot, add your pork tenderloin, soy sauce, apple cider vinegar, water, garlic, black pepper corns and bay leaves. Cover and cook on low for 6-8 hours.
Flip once half way through and add your *precooked and peeled* hard boiled eggs.
When there is an hour left of cooking, take out your tenderloin, shred with two forks, and return to the crock pot to soak up the the delicious broth.
At that point, make your rice in vegetable broth.
Serve the pork and eggs over rice, garnished with green onions. Don’t forget to spoon the broth over everything! I served this with a blistered zucchini, but feel free to choose your favorite vegetable!
Oh my gosh, what a flavorful dish! It’s sour, it’s salty, it’s garlicy, it’s the ultimate comfort food!
Honestly, I’ve never cooked with such bay leaf-forward flavoring, but it was so deep. And it pairs so beautifully with the garlic!
And it’s so tender! Cooking the pork so low and slow like that makes it almost melt in your mouth!
I’m going to be honest — this would have been better with white or brown rice, rather than wild rice — because it would have absorbed the broth better. But the wild rice was a nice — and healthy — twist, but if you’re looking for authentic, go for the white.
So there you go! Have you ever had Filipino food before?