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Believe me, you can never make enough of this Pork Adobo recipe
as it seems disappear in a flash...

Prep: 5 mins. 
Cook: 1 Hr.
Servings: (6 to 8)


2 lbs. pork sirloin tip roast, trimmed, and cut into 1-1/2" cubes (Purchased in a 2-pk @ Costco; used 2/3's of a 3lb. roast)
2 tablespoons light olive oil
4 cups hot water
½ cup apple cider vinegar
1/4 cup low-sodium soy sauce
½ teaspoon organic black peppercorns
5 cloves garlic, minced
1 tablespoon organic pickling spice
1 teaspoon organic chili powder
1 teaspoon organic ground cinnamon
2 tablespoons dark brown sugar
1 teaspoon organic ground paprika
4 tablespoons organic arrowroot powder [or cornstarch] (mixed w/1/4 cup cold water to dissolve and form slurry)

--Prepared steamed rice

--Toasted sesame seeds


Begin preparing steamed rice.

Heat dutch oven to medium-high heat. When hot, add olive oil, then pork and sear for 5 minutes; turning and doing so on other side for an additional 5 minutes (try not to disturb chicken while browning). Add all other ingredients, except cornstarch and water for slurry, and reduce heat to medium-low. Cover setting lid slightly ajar, and simmer for 50 minutes. Remove lid, re-whisk the cornstarch and water slurry, and while gently stirring with a spoon add to pot and bring to boil to thicken.

Serve Pork Adobo over steamed rice and garnish with toasted sesame seeds.


Tip: Japanese Salad with Restaurant-Style Dressing (links provided below) pairs well as a side.  Also, if you do not like the pickling spice loose, simply tie in cheesecloth and toss in dutch oven.

Sandra's Restaurant-Style Japanese Salad Dressing
(Click for recipe)...

Sandra's Japanese Restaurant-Style Salad
(Click for recipe)...

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