dinner

Adobo-Marinated Pork Shoulder with Garlic Fried Rice and Quick-Pickled Red Onion

Name: Adobo-Marinated Pork Shoulder with Garlic Fried Rice and Quick-Pickled Red Onion
Ingredients: 3.5 oz (227 g) Pork shoulder, boneless, trimmed of excess fat; 15 tbsp (45 ml) Soy sauce (low sodium); 1.6 tbsp (30 ml) White vinegar; 3.1 cloves (12 g) Garlic, minced; 0.8 tsp Black peppercorns, crushed; 1.6 Bay leaves; 0.8 /2 cup (120 ml) Water; 1.2 cups (270 g) Cooked Jasmine rice, day-old; 0.9 tbsp (30 ml) Vegetable oil; 0.8 /4 cup (40 g) Red onion, thinly sliced; 0.8 tsp Granulated sugar; to taste Salt, for seasoning; 0.8 tbsp Scallions, thinly sliced (for garnish)

Nutrition

1117

kcal

Calories

Protein

168

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(13)

Pork shoulder, boneless, trimmed of excess fat3.5 oz (227 g)

Soy sauce (low sodium)15 tbsp (45 ml)

White vinegar1.6 tbsp (30 ml)

Garlic, minced3.1 cloves (12 g)

Black peppercorns, crushed0.8 tsp

Bay leaves1.6

Water0.8 /2 cup (120 ml)

Cooked Jasmine rice, day-old1.2 cups (270 g)

Vegetable oil0.9 tbsp (30 ml)

Red onion, thinly sliced0.8 /4 cup (40 g)

Granulated sugar0.8 tsp

Salt, for seasoningto taste

Scallions, thinly sliced (for garnish)0.8 tbsp

Instructions

Marinate the Pork: In a medium bowl, combine the pork shoulder, soy sauce, vinegar, minced garlic, crushed peppercorns, bay leaves, and water. Ensure the pork is mostly submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.

Prepare Quick-Pickled Onions: While the pork marinates, place the thinly sliced red onion in a small bowl. Add the granulated sugar and a pinch of salt. Pour enough white vinegar over the onions to just cover them. Stir to combine and let sit at room temperature for at least 30 minutes, stirring occasionally.

Braise the Pork: Remove the pork from the marinade, reserving the liquid. Pat the pork dry with paper towels. Heat 1 tbsp of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Sear the pork on all sides until deeply golden brown, about 2-3 minutes per side. Pour the reserved marinade into the pot. Bring to a simmer, then reduce the heat to low, cover, and braise for 2 to 2.5 hours, or until the pork is fork-tender. The liquid should be reduced to a thick, glossy sauce.

Make Garlic Fried Rice: While the pork braises, heat the remaining 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it. Add the day-old Jasmine rice, breaking up any clumps with your spoon. Stir-fry for 3-4 minutes until the rice is heated through and lightly toasted. Season with salt to taste.

Finish the Pork: Once the pork is tender, remove it from the braising liquid and shred it using two forks. Return the shredded pork to the pot with the sauce and stir to coat. Simmer for another 5 minutes to allow the flavors to meld.

Serve: Divide the garlic fried rice between two shallow bowls. Top generously with the adobo-shredded pork and its sauce. Drain the quick-pickled red onions and scatter them over the pork. Garnish with thinly sliced scallions. Serve immediately.