Filipino-Style Pork Adobo
with Shishito, Radish & Cucumber Salad
Cooking time
15 minutes
Servings
2/4
Calories
620 /serving
Adobo delivers the sweet, salty and tangy action that so many food lovers’ dreams are made of. Modelled on a traditional Filipino preparation, this recipe achieves that irresistible balance using honey, soy sauce and rice vinegar. It’s a perfect match for thick-cut pork chops and peanut crumbles. The twist here is that we’re adding shishito peppers to the pan, for a touch of green sharpness (and occasionally a little sting of heat) in a fragrant side salad that’s crammed with crunch.
We will send you:
- 340g Thick-cut pork chops (high-protein serving)
- 90g Sliced radishes
- 3 Cucumbers
- 1 Lemon
- 1 Tomato
- 170g Shishito peppers
- 15ml Rice vinegar
- 7g Honey
- 15ml Soy sauce (low sodium)
- 25g Peanuts
- 7.5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Peanuts, Soy, Wheat
You will need:
Medium pan
Oil
Salt & pepper
Total Fat
37 g
Saturated Fat
7 g
Sodium
810 mg
Total Carb
28 g
Sugars
15 g
Protein
46 g
Fibre
6 g
Preparation
Mise en place
Thinly slice the cucumbers. Cut the tomato into 1-inch wedges. Juice ¾ of the lemon and cut the remaining ¼ into wedges. In a small bowl, combine ½ the vinegar, the honey and soy sauce.
Start the pork & shishito
Pat the pork dry with paper towel; season with ½ the spices and S&P. In a medium bowl, toss the shishito peppers with a drizzle of oil and ½ the remaining spices. In a medium pan, heat a drizzle of oil on medium-high. Cook the pork, 4 to 6 min., on the first side, until partially cooked.
Finish the pork & shishito
Flip the pork* and add the shishito peppers to the pan. Cook, stirring the shishito peppers occasionally, 4 to 6 min., brushing the pork with the soy sauce mixture, until browned and cooked through.
Make the salad
In a large bowl, combine the lemon juice, remaining vinegar and 3 tbsp oil (double for 4 portions); season with the remaining spices and S&P. Add the tomato, cucumbers, radishes and shishito peppers; toss well.
Plate your dish
Divide the pork (slice beforehand if desired) and salad between your plates. Top the pork with the peanuts. Serve the lemon wedges on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
