Featured in the Honolulu Star-Advertiser on September 4, 2019.
Ingredients:
Olena Adobo
Try this delicious recipe from the Electric Kitchen!
1/2 teaspoon canola oil
8-9 cloves garlic, chopped
3 pounds pork butt (may also substitute with 3 pounds chicken or tofu), washed and cut into 3-5-inch pieces
8-9 slivers olena (turmeric) for orange color and taste, divided
2 cups water (or more to cover pork)
1/2 cup oyster sauce
1/4 cup shoyu (may substitute with liquid aminos)
1 teaspoon sugar (may substitute with honey)
1/4 cup vinegar or to taste
1 large potato, cubed
5-6 bay leaves
Directions:
In a medium pan, heat oil on medium high heat; add garlic and pork and brown.
Add 4-5 slivers of olena and continue to brown meat.
Add water to cover pork and bring to a simmer.
Add oyster sauce, shoyu, sugar, vinegar, potato, and bay leaves.
Continue to simmer on high and adjust sauce as needed.
Simmer until pork is tender, approximately 25-30 minutes, add remaining pieces of olena and continue to simmer until done.
Serve over rice or with a vegetable dish.
Serves 4.
Approximate Nutrient Analysis per serving (not including rice): 380 calories, 12 g fat, 4 g saturated fat, 120 mg cholesterol, 2000 mg sodium, 24 g carbohydrate, 2 g fiber, 2 g sugar, 42 g protein
Review
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One of the better adobo recipes for chicken or pork adobo.
Add two tablespoon of patis (fish sauce) to give it that exotic taste!