Filipino Pork Adobo with Mandarin Pancakes

The humble Adobo, in its Filipino preparation, calls for a whopping 1 cup of vinegar. Along with aromatics like black peppercorns and bay leaves, this technique ensures a deep and comforting, yet overall fresh eating experience. Here, succulent pork is served with Mandarin p... The humble Adobo, in its Filipino preparation, calls for a whopping 1 cup of vinegar. Along with aromatics like black peppercorns and bay leaves, this technique ensures a deep and comforting, yet overall fresh eating experience. Here, succulent pork is served with Mandarin pancakes, cucumbers, and scallions, reminiscent of the beloved dish, Peking Duck.  Read More Read Less
20m
PREP TIME
2hr
COOK TIME
18
INGREDIENTS

Servings: 12

Ingredients

  • Filipino Pork Adobo
  • 10 medium garlic cloves
  • 1 cup cane vinegar, such as Datu Puti®
  • 1 cup Filipino soy sauce or soy sauce
  • 1 tablespoon McCormick® Whole Black Pepper
  • 1/4 cup palm sugar or light brown sugar
  • 4 McCormick® Bay Leaves
  • 4 pounds
  • 1 cup
  • 2 tablespoons
  • Chile Vinegar
  • 5 garlic cloves, sliced crosswise
  • 3 to 5 bird chiles, cut into small rings
  • 1-inch piece fresh ginger, peeled and very finely chopped
  • 1 1/2 teaspoons cane vinegar, such as Datu Puti®
  • 2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
  • Mandarin Pancakes
  • 1 1/2 cups flour
  • 1/4 teaspoons McCormick® Sea Salt Grinder
  • 2/3 cup boiling water
  • 1 teaspoon vegetable oil

INSTRUCTIONS

  • 1 For the Adobo, mix, garlic, vinegar, soy sauce, peppercorns, palm sugar, and bay leaves in large resealable plastic bag or 13x9-inch glass baking dish. Add pork, turning to coat well. Refrigerate at least 4 hours or up to overnight.
  • 2 For the Chile Vinegar, mix all ingredients in a glass pint jar or measuring cup until well blended. Cover and refrigerate 4 hours or until ready to serve.
  • 3 Transfer pork and marinade to large saucepan. Add water. Bring to boil. Reduce heat to medium. Cover and cook 1 hour. Remove cover, stir. Simmer about 25 minutes longer, until meat is very tender and liquid is reduced to a glaze-like consistency. Keep warm.
  • 4 Meanwhile, for the Mandarin Pancakes, mix flour and salt in a heat-proof bowl. Add boiling water to flour, stirring to mix until dough comes together to form a ball. Once cool enough to handle, transfer dough to lightly floured surface. Knead 8 minutes until smooth. (Sprinkle with additional flour if dough is too sticky.) Wrap with plastic wrap and let rest at room temperature about 1 hour.
  • 5 Roll dough into 12-inch log. Cut log into 12 equal portions. Flatten each piece into a disc. Roll each disc into a circle about 4 inches wide x 1/8-inch thick. Brush top of each circle with oil. Place 1 dough circle on top of another, with oiled-sides up, to make 6 double-layered circles. Roll and stretch stacked dough circles on very lightly floured surface to form 6-inch pancakes. (Cover dough with a damp towel to keep from drying out while cooking pancakes.)
  • 6 Heat large nonstick skillet on medium heat. Place 1 pancake in skillet. Cook until blistered and browned on both sides, about 30 seconds to 1 minute per side. Remove from skillet and cool slightly. Peel layers apart to make 2 pancakes. Keep warm. Repeat with remaining pancakes.
  • 7 To serve, spoon Adobo Pork into serving bowls. Sprinkle with green onion. Serve Mandarin Pancakes and hot cooked rice on the side. Shake or stir Chile Vinegar. Spoon some of vinegar into small bowls, along with chile slices from jar. Dip pancakes and pork in Vinegar, and top with chile slices, if desired.

    Test Kitchen Tip: Cane Vinegar, made from sugarcane, is a mild, slightly sweet vinegar similar to rice vinegar. In Filipino cuisine, cane vinegar is used to enhance flavor and tenderize meats.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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