Pork Adobo with Brown Rice

The lean version of pork adobo using kasim instead of belly. Same deep flavor from the vinegar-soy braise, less fat. The pork becomes fall-apart tender after simmering in the sauce.

Estimated cost: ₱139–₱160

Total 45 min · Serves 1

Nutrition per serving: 1252 kcal · 85 g protein · 101 g carbs · 56 g fat

Ingredients

• 350g, cubed Pork Kasim
• 2 cups cooked Brown Rice
• 3 tbsp Soy Sauce
• 4 tbsp Vinegar
• 1 head, crushed Garlic
• 3 pcs Bay Leaf
• 1 tsp whole peppercorn Black Pepper
• 1 tbsp Cooking Oil

Steps

1. Combine pork, soy sauce, vinegar, garlic, bay leaves, and peppercorns. Marinate 30 minutes or overnight.
2. Transfer to a pot. Bring to a boil uncovered without stirring — let vinegar acidity cook off first.
3. Simmer 25-30 minutes until pork is tender.
4. Remove pork. Fry in 1 tbsp oil until edges are caramelized and slightly crispy.
5. Return to pot and reduce the sauce until thickened.
6. Serve over brown rice with sauce generously spooned over.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).