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Keto Filipino Adobo
Filipino adobo and Mexican adobo are utterly different! Here in Houston, we are familiar with Mexican style, a thick sauce made of dried chiles and spices that frequently has chipotles swimming in it. Filipino Adobo is a horse of a different color! A horse that I was completely unfamiliar with until a week ago when I realized that our beloved Shishi, Ketonia team member extraordinaire, was, in fact, from the Philippines!! Shishi enlightened me, gave me some family secrets, and a star was born. Filipino Adobo is the bomb, you guys! You gotta try this! Thanks, Shishi!
Ingredients
Method
- Cut pork belly into 2 cubes or pieces large enough to put on a grill.
- Heat oil in pan. Add garlic, bay leaves and peppercorns. Cook a minute or so.
- Add pork belly and brown on all sides. Don’t let garlic burn!
- Add Tamari and water and let come to a boil. Lower so simmer and cook low and slow till pork is tender. 2-3 hours, checking make sure there is still enough liquid and adding water if necessary.
- Add vinegar and boil for 5 minutes or so stirring.
- Remove pork from sauce. Place on preheated grill for 2-3 minutes on each side till lightly caramelized. Set aside.
- Pour remaining sauce into large cup and de grease reserving fat.
- Return fat to dutch oven and add frozen cauliflower rice. Cook for 8 minutes or so.
- To plate place cauliflower on large plate, place pork on top ov rice and pour remaining sauce over pork. Sprinkle with cilantro and serve.
Nutrition
Notes
Notes
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Soy Sauce
Coconut Aminos by Coconut Secret (16.9 oz)
Swerve
Swerve Granular Sugar Replacement (12 oz, 2-pack)