Dinner · Filipino · 25 min
Adobo-Marinated Pork Shoulder with Garlic Fried Rice and Quick-Pickled Red Onion
- Calories
- 781
- Protein
- 57g
- Carbs
- 93g
- Fat
- 17g
Ingredients
- 227 g pork shoulder
- 45 ml reduced-sodium soy sauce
- 45 ml vinegar
- 0.8 tsp black peppercorns
- 2 each bay leaf
- 120 ml water
- 30 ml vegetable oil
- 270 g jasmine rice
- 12 g garlic
- 1.5 g salt
- 40 g red onion
- 4 g granulated sugar
- 10 g scallion
Method
- 01In a bowl, combine pork shoulder, soy sauce, 30 ml white vinegar, half of the minced garlic (6 g), crushed peppercorns, bay leaves, and water. Cover and refrigerate for 4 hours.
- 02In a small bowl, mix sliced red onion, granulated sugar, a pinch of salt, and remaining 15 ml white vinegar. Set aside to quick-pickle for 30 minutes.
- 03Remove pork from marinade (reserve liquid) and pat dry. Heat 15 ml canola oil in a pot over medium-high heat. Sear pork until golden brown, about 2-3 minutes per side. Add marinade, bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until pork reaches at least 145°F (63°C) and is fork tender. Shred pork with forks and simmer 5 minutes in reduced sauce.
- 04Heat remaining 15 ml canola oil in a skillet over medium heat. Sauté remaining 6 g minced garlic until golden, about 30 seconds. Add day-old cooked jasmine rice and stir-fry for 3-4 minutes. Season with salt.
- 05Serve garlic fried rice topped with shredded pork adobo, drained quick-pickled red onions, and sliced scallions.
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