Testing, testing… Listen to me! This is one of the best things that will happen to you! You need to drop everything and make this! Don’t be put off by the number of ingredients. It is not that time consuming. Besides, what could be more important than this 🙂 I made it last night and received high praises from Online Guy. It was indeed aromatic, flavorful and incredibly tasty. Mangoes are in season so make use of them in this wonderful dish, why don’t ya. 🙂
Recipe taken from Tasting Table
For the Adobo:
3 pounds pork shoulder, cut into 2-inch pieces
1 cup soy sauce
1 cup water
¾ cup rice wine vinegar
¼ cup toasted sesame oil
¼ cup light brown sugar
4 garlic cloves
3 bay leaves
2 star anise pods
1 orange, zested with a peeler
2 tablespoons peanut oil
For the Mango Salsa:
1 large mango, diced
1 jalapeño—stemmed, seeded and minced
½ red onion, minced
¼ cup roughly chopped cilantro, plus whole leaves for garnish
3 tablespoons lime juice
1 tablespoon peanut oil
1 teaspoon fish sauce
Kosher salt and freshly ground black pepper, to taste
Steamed rice, for serving
1. Make the pork adobo: In a large bowl, toss the pork with the soy sauce, water, rice wine vinegar, sesame oil, brown sugar, cloves, garlic, bay leaves, star anise and orange zest. Marinate for 1 hour. Line a plate with paper towels. Using a slotted spoon, transfer the pork to the prepared plate and pat dry. Reserve the marinating liquid.
2. In a 6-quart Dutch oven, heat the peanut oil over medium-high heat. Add the pork and cook, turning frequently until browned on all sides, 6 to 8 minutes. Add the reserved marinating liquid and bring to a simmer. Cook, covered, until tender when pierced with a fork, 1 to 1½ hours.
3. Meanwhile, make the mango salsa: In a medium bowl, toss all the salsa ingredients together. Season with salt and pepper.
4. Divide the steamed rice between bowls. Using a slotted spoon, place some pork over the rice and top with a spoonful of the mango salsa. Garnish with cilantro leaves and serve.