Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 500 grams of cubed pork shoulder in 0.25 cup soy sauce, 0.25 cup cane vinegar, 3 minced cloves of garlic, 1 teaspoon crushed black peppercorns, and 2 bay leaves for at least 30 minutes.

2. 2

   Heat 2 tablespoons of cooking oil in a large pan over medium-high heat and brown the marinated pork until lightly colored on all sides, then add 0.5 cup water, the remaining marinade, and 1 tablespoon brown sugar.

3. 3

   Bring the mixture to a simmer, then reduce heat to low, cover the pan, and cook for 45 minutes to 1 hour, or until the pork is tender and the sauce has reduced to your desired consistency.

4. 4

   While the pork is simmering, heat 2 cups of cooking oil in a separate deep pot or wok over high heat until it reaches 350-375°F (175-190°C), then carefully flash-fry the thinly cut sweet potato matchsticks in batches for 2-3 minutes until golden brown and crispy.

5. 5

   Remove the flash-fried sweet potato matchsticks with a slotted spoon and drain them on a paper towel-lined plate, lightly seasoning them with a pinch of salt if desired.

6. 6

   Once the pork is tender, add the thinly sliced 1 medium onion and the remaining 3 minced cloves of garlic to the pan and stir-fry for 2-3 minutes until aromatic and slightly softened.

7. 7

   Gently fold in all the flash-fried sweet potato matchsticks into the pork adobo mixture, ensuring they are well coated with the sauce, and cook for another 1-2 minutes to allow flavors to meld.

8. 8

   Garnish the Crispy Kamote & Pork Adobo Stir-fry with 2 sliced spring onions before serving hot with steamed rice.