This pork adobo rice bowl recipe is inspired by the pork chashu bowl that I recently ate at a Japanese restaurant. This Japanese restaurant is one of my family’s favorites and we eat there all the time. In that dish, the pork chashu, which is cut into small cubes, reminds me of pork adobo. The pork is tasty and very tender and I enjoyed the dish so much. I decided to recreate this rice bowl at home. However, I decided to put my own Filipino spin into the dish by replacing the pork chashu with pork adobo and I ended up using spinach and green onions as my vegetables. It turned out so good that my husband had two bowls. I cooked the pork for one hour making it so melt-in your-mouth tender. The addition of medium-boiled egg completes this satisfying rice bowl.
- pork shoulder or belly – I use this to make the pork adobo, which is the main protein in the dish
- marinade: garlic, soy sauce, white vinegar, bay leaves, ground pepper – I use these ingredients in my Filipino pork adobo marinade
- toppings: spinach, green onions, medium-boiled eggs – get creative by replacing or adding your own toppings
- steamed white rice
- optional garnish: roasted sesame seeds
How to make pork adobo rice bowl
To make this pork adobo rice bowl, first blanch the spinach and then set aside. Next, marinate the pork pieces in a mixture of garlic, soy sauce, white vinegar, ground pepper and bay leaves for 30 minutes. Then, boil the sauce, add water and simmer on medium heat for one hour. Add the brown sugar at the last stage of cooking. After, drain the meat from the sauce and cut the meat into small cubes. Assembled the rice bowl by scooping rice in a bowl and then topping it with the meat, blanched spinach, chopped green onions and medium-boiled egg.
- To achieve tender meat, cook the pork on medium heat for a long period of time
- Reduce the sauce until it’s thick and flavorful
Adobo Rice Bowl
- 10 oz baby spinach
- 2 lbs pork shoulder or pork belly , cut into bite-size pieces
- 2 cups hot water
- 1 tbsp brown sugar
- 2 green onions , chopped
- 3 medium boiled eggs
- Roasted black sesame seeds , optional
- Steamed rice , for serving
- 4 cloves garlic , mashed and peeled
- 1/3 cup soy sauce
- ¼ cup white vinegar
- 2 bay leaves
- ¼ tsp freshly ground black pepper
Prepare the spinach:
- In a pot, boil 6 cups of water. Add a pinch of salt. Stir in the spinach and then leave for 30 seconds. Drain and run cold running water over the spinach. Squeeze out the excess water and then place the spinach in a bowl. Set aside.
Prepare the pork adobo:
- In a Dutch oven or heavy pan, combine all the ingredients of the marinade. Add the pork and mix well. Cover and marinade for 30 minutes.
- Uncover and place the pan on the stove and set the heat to medium high. Bring the mixture to a boil and then add the water. Bring to a boil again and then lower the heat to medium. Cook, covered for 1 hour or until the meat is tender. Check every 15 minutes, stirring and adding ¼ cup of water each time if needed.
- Uncover and then stir in the brown sugar. Simmer for another 3 minutes or until the desired amount of sauce has been reached. Discard the bay leaves.
- Drain the meat from the sauce (save the sauce). Cut the pork into small cubes. Set aside.
- Scoop some rice into a bowl. Top with the pork adobo, spinach, green onions and half of a medium-boiled egg. Pour top with some of the adobo sauce and then sprinkle with the sesame seeds.
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