Pan method — brings back that caramelized adobo flavor and keeps the pork tender while the rice absorbs the sauce perfectly.
Pork Adobo w/ White Rice and Tropical Coleslaw
Meal credits 1
Keto/Paleo Option Available
A Hawaiian-Filipino classic — tender pork simmered low and slow in a soy-vinegar garlic sauce, served with fluffy white rice and a refreshing tropical coleslaw for the perfect mix of savory and sweet island comfort.
Ingredients
Pork Shoulder, Garlic, White Vinegar, Olive Oil, Salt, Pepper, Coconut Aminos, Bay Leaves, Cabbage, Limes, Yellow Onions, White Rice, Organic Honey, Cashews, Carrots, Mango and Green Onions.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 670 | 559 |
| Fat | Grams | 34 | 34 |
| Carb | Grams | 50 | 19 |
| Protein | Grams | 37 | 37 |
Heating Instructions
Add the tropical coleslaw after heating for crunch. Drizzle a bit of the adobo sauce over rice or top with green onions for a true island-style finish.
Remove coleslaw first. Heat pork and rice 2½–3½ minutes on medium-high, covered or vented. Stir rice halfway for even heating. Add coleslaw cold or room temp after heating.
Remove coleslaw. Preheat to 370°F. Heat pork and rice 5–6 minutes until hot and glossy. Serve with chilled coleslaw.
Remove coleslaw. Preheat to 375°F. Place pork and rice in an oven-safe dish, cover with foil, heat 12–14 minutes until hot.
Remove coleslaw. Heat 1 tsp oil in a pan on medium. Add pork and rice, sauté 3–4 minutes, stirring gently until warm and aromatic. Serve with coleslaw after heating.