This pork adobo rice bowl is inspired by a Japanese dish. This dish consists of pieces of pork adobo with egg, spinach and green onions on top of rice.
Course Main Course
Cuisine Filipino
Keyword egg, pork, spinach
Prep Time 35 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 6servings
Calories 201kcal
Author Liza Agbanlog
Ingredients
10ozbaby spinach
2lbspork shoulder or pork belly, cut into bite-size pieces
2cupshot water
1tbspbrown sugar
2green onions, chopped
3medium boiled eggs
Roasted black sesame seeds, optional
Steamed rice, for serving
Marinade:
4clovesgarlic, mashed and peeled
1/3cupsoy sauce
¼cupwhite vinegar
2bay leaves
¼tspfreshly ground black pepper
Instructions
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.
To assemble:
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.