Description
A lighter take on the classic Filipino adobo, this dish features tender braised pork shoulder served over rice, with steamed broccoli and jammy eggs for a well-rounded, protein-packed meal.
Ingredients
Units
Scale
- 1 1/2 pounds pork shoulder, cut into chunks
- 3 cloves garlic, minced
- 1 onion, chopped
- 1/3 cup low-sodium soy sauce
- 1/4 cup apple cider vinegar
- 1/2 cup water
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon coconut sugar or brown sugar
- 4 large eggs
- 2 cups steamed broccoli florets
- 2 cups cooked brown rice
Instructions
- In a large pot over medium heat, sauté garlic and onion until fragrant.
- Add pork shoulder and brown on all sides.
- Pour in soy sauce, vinegar, water, bay leaves, peppercorns, and sugar. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 to 1.5 hours until pork is tender and sauce has thickened.
- Meanwhile, place eggs in a saucepan and cover with water. Bring to a boil, then simmer for 7 minutes. Transfer to ice water, peel, and slice in half.
- Serve the adobo pork over rice, with steamed broccoli and halved jammy eggs.
Notes
- Adjust soy sauce and vinegar ratio to taste for a more or less tangy profile.
- Pork can be made ahead and stored in the fridge for up to 3 days.
- Great for meal prep; portion into containers with rice, broccoli, and eggs.
Nutrition
- Serving Size: 1 bowl
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 240 mg
