Natural Pork Cutlet Adobo with Garlic Rice
Votes: 7
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 628, total fat 27 G., saturated fats 7 G., proteins 40 G., carbohydrates 53 G., fiber 1 G., cholesterol 274 mg, sodium 1540 mg, sugar 12 G.
Calories 628, total fat 27 G., saturated fats 7 G., proteins 40 G., carbohydrates 53 G., fiber 1 G., cholesterol 274 mg, sodium 1540 mg, sugar 12 G.
Adobo is a traditional Filipino method of cooking pork, where pieces of meat are simmered in a mixture of soy sauce, brown sugar, vinegar, and spices, resulting in a fantastically delicious sweet-tart sauce. This recipe uses bone-in pork cutlets, which are more suitable for special occasions. They are pan-fried, and then the sauce is simmered in their juices and then mixed back into the cutlets. White rice, cooked with garlic and bay leaves for a vibrant flavor, and fried eggs are ideal as a side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup long-grain white rice
- 4 natural pork chops on the bone (1 cm thick; approximately 170 g each)
- 6 cloves garlic (1 minced, 5 crushed)
- 3 bay leaves
- 3 tbsp. l. olive oil
- 1 large onion, thinly sliced
- 0.5 cups lightly salted soy sauce
- 3 tbsp. l. brown sugar
- 3 tablespoons distilled white vinegar
- 4 large eggs
- 3 green onions, thinly sliced
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Cooking the dish according to the recipe:
- Cook the rice according to the package directions, adding crushed garlic and 1 bay leaf to the water.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Season the pork chops generously with salt and black pepper, add them to the skillet, and cook until browned and cooked through, 2-3 minutes per side. Transfer to a plate.
- Add the minced garlic and onion to the pan and cook, stirring, until the onion softens, about 5 minutes. Pour in the soy sauce, brown sugar, vinegar, 1/2 teaspoon black pepper, the remaining 2 bay leaves, and 1 1/2 cups water. Bring to a boil, then reduce heat and simmer until slightly thickened, 8-10 minutes. Return the pork cutlets and any juices to the pan and heat through for 1-2 minutes.
- Meanwhile, in a separate large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Crack the eggs and cook until the whites are set, 3-4 minutes. Season with salt.
- Remove the bay leaf from the rice and sauce. Divide the rice among bowls. Add the pork chops and sauce, then top each serving with an egg. Sprinkle with green onions and black pepper.
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