Aunt Rocky’s Filipino Adobo With Pork (or Chicken)

In a large pot, brown cubed chicken or pork in oil. Do this in two batches, if needed, to avoid crowding the meat and allowing it to brown.

Add garlic when meat is almost done, cook another minute. Add a little of the soy sauce and vinegar, deglaze the pan. Add remaining soy sauce and vinegar, bring to boil.

Add water, pepper and bay leaf. Stir. Reduce heat to simmer until tender, at least 20 minutes, but longer is okay.

Serve over cooked rice (cauliflower rice for low carb), with chopped green onions for garnish if desired.

Note: For gluten free or Keto/LCHF, use gluten free soy sauce or tamari.

Tip: Play with the ratios of soy sauce/vinegar/water to suit your palette. For a more authentic adobo, use whole peppercorns in place of the ground pepper.

Inspiration: An authentic Filipino adobo recipe given to me by my friend Anna, with a couple of modifications to suit our tastebuds and to assure a gluten-free meal.

Nutritional estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer. Calories 247, Total Fat 16 g, Saturated Fat 5 g, Sodium 1325 mg, Potassium 0 mg, Total Carbohydrate 2 g, Dietary Fiber 0 g, Net Carbs 2 g, Sugars 0 g, Protein 25 g. Macros: 57% fat, 40% protein, 3% carbs.

© June 14, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.