Mild, tangy Adobo is one of the national dishes of the Philippines.
The meat is cooked slowly in a vinegar sauce over low heat. It usually takes hours to stew. This is a shortened version using pork tenderloin. It has the flavors without the hours of cooking.
Filipino Pork Adobo
Yield 2 servings. Recipe by Linda Gassenheimer
¾ pound pork tenderloin, cut into 1/2-inch pieces
2 teaspoons olive oil
½ cup sliced onion
2 tablespoons distilled white vinegar
1½ tablespoons low-sodium soy sauce
2 tablespoons honey
2 teaspoons minced garlic
1 cup sliced red bell pepper
1 package microwave brown rice (to make 1½ cups rice)
Salt and freshly ground black pepper
1 scallion, sliced
Remove visible fat from pork and cut into ½-inch pieces. Heat oil in a small saucepan and brown the pork on all sides, about 5 minutes. Add onion, vinegar, soy sauce, honey, garlic and red bell pepper. Bring to a simmer, do not boil, and cook covered 10 minutes. Meanwhile make the microwaved rice. Cook rice according to package instructions. Measure 1½ cups and set aside the remaining rice for another dinner. Divide rice between two dinner plates and spoon the adobo on top and sprinkle with scallions.
Exchanges: 2 1/2 starch, 1 other carbohydrate, 1 vegetable, 4 1/2 protein
