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Low carb, ready in 15 min!
20 minutes
One pot wonder

Filipino-Style Pork Adobo

with Shishito, Radish & Cucumber Salad

Cooking time

15 minutes

Servings

2/4

Calories

620 /serving

Adobo delivers the sweet, salty and tangy action that so many food lovers’ dreams are made of. Modelled on a traditional Filipino preparation, this recipe achieves that irresistible balance using honey, soy sauce and rice vinegar. It’s a perfect match for thick-cut pork chops and peanut crumbles. The twist here is that we’re adding shishito peppers to the pan, for a touch of green sharpness (and occasionally a little sting of heat) in a fragrant side salad that’s crammed with crunch.

We will send you:

  • 340g Thick-cut pork chops (high-protein serving)
  • 90g Sliced radishes
  • 3 Cucumbers
  • 1 Lemon
  • 1 Tomato
  • 170g Shishito peppers
  • 15ml Rice vinegar
  • 7g Honey
  • 15ml Soy sauce (low sodium)
  • 25g Peanuts
  • 7.5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Peanuts, Soy, Wheat

You will need:

Medium pan
Oil
Salt & pepper
Total Fat
37 g
Saturated Fat
7 g
Sodium
810 mg
Total Carb
28 g
Sugars
15 g
Protein
46 g
Fibre
6 g
Preparation
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Mise en place
Thinly slice the cucumbers. Cut the tomato into 1-inch wedges. Juice ¾ of the lemon and cut the remaining ¼ into wedges. In a small bowl, combine ½ the vinegar, the honey and soy sauce.
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Start the pork & shishito
Pat the pork dry with paper towel; season with ½ the spices and S&P. In a medium bowl, toss the shishito peppers with a drizzle of oil and ½ the remaining spices. In a medium pan, heat a drizzle of oil on medium-high. Cook the pork, 4 to 6 min., on the first side, until partially cooked.
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Finish the pork & shishito
Flip the pork* and add the shishito peppers to the pan. Cook, stirring the shishito peppers occasionally, 4 to 6 min., brushing the pork with the soy sauce mixture, until browned and cooked through.
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Make the salad
In a large bowl, combine the lemon juice, remaining vinegar and 3 tbsp oil (double for 4 portions); season with the remaining spices and S&P. Add the tomato, cucumbers, radishes and shishito peppers; toss well.
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Plate your dish
Divide the pork (slice beforehand if desired) and salad between your plates. Top the pork with the peanuts. Serve the lemon wedges on the side. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.