This, my friends, was my first attempt at making a Filipino dish! I’ve been meaning to cook up a Pinoy storm for a while, but to be honest I was a little intimidated as I didn’t think it was my forte. Adobo is such a classic, and with the help of my good friend Bianca, we came up with a twist on the traditional recipe by using a few ingredients that may not be in your regular adobo (balsamic and apple cider vinegar, sweet potato, oyster mushrooms and french beans to name a few)!
This is another recipe we made with ingredients from Healthy Options, where the vegetables and spices are organic, and the meat is raised without hormones or antibiotics added to their feed. Regardless of the diet you follow, I think it’s about time we start caring about the origin of our ingredients. I hope you enjoy our version of the hero of Pinoy cuisine!
- 6 garlic cloves, crushed
- 500g pork cubes
- 2 tsp peppercorns
- 1/4 cup soy sauce or liquid aminos
- 3 tbsp balsamic vinegar
- 3 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2 bay leaves
- ½ cup water
- 1 ½ cup sweet potatoes, sliced into 1 inch cubes
- 1 tbsp olive oil
- 1 cup oyster mushrooms
- 1 cup french beans
- 2 cups cold water
- 3 sprigs fresh thyme
- Put the garlic, pork meat, peppercorns, soy sauce, and vinegars in a ziplock bag and marinate overnight or while you prep the other ingredients.
- Preheat the oven or oven toaster to 150C.
- Set a pot on medium heat with olive oil.
- Cook the meat without marinade. When meat is light brown, add marinade, water and bay leaves then bring to a boil. Once boiling, lower the heat and simmer (covered) for 50 minutes.
- While the adobo is simmering, toss the oyster mushrooms in olive oil, a pinch of fresh thyme, salt and pepper. Arrange on a baking tray. Bake for 15 minutes until crispy.
- Place another pot of water on high heat and bring to a boil. Have a bowl of cold water ready. Blanch the french beans for 30 seconds and shock it in the cold water to stop the cooking process.
- Add sweet potato in the pot of adobo and simmer for another 10 minutes.
- Serve the adobo topped with oyster mushrooms and french beans on the side. Garnish with a sprig of fresh thyme.