Greetings from Virginia! We made it to our new home in one piece, and no worse for the wear. I’m still in the process of organizing our new kitchen, and acclimating to my new stovetop and oven, but I figure by next week’s recipe this new kitchen will feel like old hat to me.
Along with our other belongings, we ended up hauling up some frozen meat that we just didn’t have a chance to cook through before the big move. I’ve now made it my personal goal to use them all up by the end of the summer–starting with about 4 lbs of pork shoulder from my friends at ButcherBox, which I used in today’s recipe.
Pork Adobo is one of my favorite pork dishes to make. You’ll find an old recipe here on the blog, and there is a version of Pork Adobo in each of my printed cookbooks. Today’s preparation is easily my simplest: you cover and roast the pork at a low temperature for an hour to keep it tender, then you uncover and roast it at a high temperature for another hour to crisp it up and reduce the sauce.
Here’s a quick synopsis of the dish, from Paleo Takeout:
Adobo, often considered the national dish of the Philippines, is a method of stewing meat in vinegar. The word adobo itself is linked to a Spanish method of preserving raw meat by immersing it in a mixture of vinegar, salt, and paprika. When the Spanish observed an indigenous Philippine cooking method involving vinegar in the 16th century, they referred to it as adobo, and the name stuck. The original name for this dish is no longer known.
Oven-Roasted Pork Adobo (Gluten-free, Perfect Health Diet, Paleo-friendly, Primal-friendly, Whole30-friendly)
1. Combine the pork, vinegar, tamari, garlic, peppercorns, and bay leaves in a resealable plastic bag and marinate overnight.
2. Preheat your oven to 275F. In a deep baking dish, place the pork and its marinade, and cover snuggly with tinfoil. Bake for 1 hour.
3. Increase the oven heat to 425F, and remove the tin foil cover. Bake for 1 more hour, turning the pork pieces and spooning some sauce over the pork every 15 minutes.
4. Serve with white rice and your favorite vegetable side (we typically enjoy this meal with Simple Chinese Greens), spooning the sauce over the pork just before serving.
** For a soy-free recipe, use 1/2 cup coconut aminos in place of the tamari.