I was introduced to Filipino food in Australia, there’s so many similarities to Caribbean cooking, I always enjoy Filipino food. Here’s something I like making at home. Pork Adobo.
- 500g pork scotch fillet steak diced
- 1 cup soy sauce ( or coconut aminos)
- 4 tbsp apple cider vinegar
- 4 Spring onions
- 2 bay leaves
- 5 cloves of crushed garlic
- Pepper & salt to taste
- 1 tsp brown Sugar
- 1 tbsp Coconut oil
- 2 tbsp ketchup
- 1 can butter beans (optional)
Cut your pork scotch fillet into bite size pieces, marinate for 30 minutes in soy sauce, vinegar, garlic, pepper and 2 green onions.
I used a sauce pan with a lid. Heat your sauce pan and add your coconut oil. Seer the pork in your sauce pan. Add the rest of your marinade to start the stewing process, then add 1 cup of water, and the bay leaves. Let this simmer for 20 minutes with lid on. Add your ketchup, sugar and salt to taste. Simmer for 15 minutes with lid on to reduce and thicken the sauce. After 15 minutes,add your drained and rinsed can of butter beans. simmer for 15 more minutes with the lid off, Add your last 2 spring onions as a garnish and turn the heat off. You should have a sauce that isn’t too runny and soft tender pork.
I serve this with white rice and cucumber.