Adobo-Style Pork with Sweet Potato

Temps des Fêtes 2014
food and drink

BY: Heather Trim

If you’ve never had Philippine adobo, it’s an easy recipe to add to your fast dinner repertoire. This one-pot dish is more often made with chicken. Regular or sweet potatoes are added or not, depending on the family recipe. All you need are a few very basic staples and some rice.

1 tbsp (15 mL) cornstarch
½ tsp (2 mL) salt
Generous grinding black pepper
1 lb (500 g) pork tenderloin, cut into bite-size pieces
1 tbsp (15 mL) vegetable oil
10 garlic cloves, peeled and finely chopped
3 slices ginger
1½ cups (375 mL) water
¼ cup (60 mL) white vinegar
¼ cup (60 mL) soy sauce
2 tbsp (30 mL) hoisin sauce
2 bay leaves
1 medium sweet potato, peeled and cut into bite-size pieces
3 green onions, very thinly sliced diagonally

1 Place cornstarch, salt and pepper in a medium bowl. Add pork and toss to coat. Heat oil in a large frying pan over medium-high heat. Add pork to oil. Cook a couple of minutes just until browned all over; it will not be cooked through. Remove and return to bowl.

2 Reduce heat to medium, adding a little more oil to pan, then add garlic and ginger. Stir, cooking 1 minute. Add water, vinegar, soy and hoisin sauces, bay leaves and a generous grinding of pepper to pan. Stir and scrape up brown bits from bottom of pan. Add sweet potato, cover and simmer until potato is nearly tender, about 10 minutes.

3 Return pork to pan. Simmer gently uncovered, stirring occasionally until pork is cooked and potato is tender, about 2 more minutes (don’t overcook pork or it will toughen). Discard bay leaves and ginger slices. Stir in green onions. Serve over rice.

Serves 4

What to Serve