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!

Print Recipe

Prep Time 5

Cook Time 2

Total Time 2 15

Servings: 4

Cuisine: Asian

Calories: 140.9

Ingredients Method Nutrition Notes

Ingredients

3 tbs olive oil (cut into cubes)
1.5 ld pork belly
1.5 tsp black peppercorns
3 bay leaves
8 cloves garlic (minced)
⅓ cup Tamari sauce (Or Soy sauce)
¼ cup Swerve (Brown)
3 tbs coconut vinegar
2 cups water
12 oz cauliflower (frozen)

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

Calories: 140.9kcalCarbohydrates: 20.4gProtein: 4.3gFat: 11gSodium: 1113.1mgFiber: 2.4gSugar: 2g

Notes

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