Pork Adobo Tacos with Sesame Slaw

I love making pork adobo for my family. It’s a variation on a traditional Filipino dish, and I am in no way Filipino, so if you’re looking for an authentic adobo, please look elsewhere. I love it, even though it’s not a dish from my culture, and so I tried to replicate a flavor palate that I enjoy. When I figured out a recipe that suited my taste, I made it and spooned it over rice with steamed broccoli. Which is good, don’t get me wrong, and you can easily do it with this recipe. But then I thought…what else could this be good with? And I made TACOS! Yes, tacos. These are savory and a little spicy (if you want, I wait to add spice until after since I’m a weenie and I’m making them for my kiddo too) and a lot yummy!

Pork Adobo (recipe for 2 -4, double if you have big eaters!)

1 large pork tenderloin, cut into 2 inch cubes

1/2 C. soy sauce

1/4 C. rice vinegar

1 bay leaf

1/4 C. whole black peppercorns

2 garlic cloves smashed

1 inch chunk of ginger root

Combine all ingredients in a dutch oven with tight fitting lid. Add water so that liquid comes up 3/4 of the way up the meat. Cover and put in 350 degree preheated oven. Cook until pork is shreddable. Take out pork and shred. Strain liquid and reduce on stove by half, until slightly syrupy.

Spicy Sesame Slaw

1 C. shredded cabbage ( I like a combo of red and napa)

1/4 C. shredded carrot

3 thinly sliced scallions

3 tbls. soy sauce

4 tbls. rice vinegar

1 tbl sesame oil

4 tbls vegetable oil

1 tbls sriacha (add spicy chili oil if want more spice)

1 tbls toasted sesame seeds

Put in a mason jar with a lid and shake hard until emulsified. Then pour over vegatables and toss.

(save time tip: use packaged cole slaw mix and just make the dressing!)

I warm a couple corn tortillas, fill with pork, then slaw. Then drizzle the reduced sauce on top.

YUM!