Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1 kilogram of pork shoulder cut into 2-inch cubes with 0.5 cup of cane vinegar, 0.5 cup of soy sauce, 1 tablespoon of minced garlic, 1 teaspoon of whole black peppercorns, 2 bay leaves, and 2 tablespoons of harissa paste; marinate the pork for 30 minutes at room temperature.

2. 2

   To prepare the fermented papaya relish, combine 3 cups of shredded green papaya, 1 cup of thinly sliced red bell pepper, 0.5 cup of julienned carrots, 0.25 cup of thinly sliced red onion, 1 tablespoon of grated ginger, and 1 teaspoon of minced garlic in a clean 1-liter jar.

3. 3

   In a small saucepan, heat 1.5 cups of cane vinegar, 0.5 cup of water, 0.25 cup of sugar, and 1 teaspoon of salt until the sugar and salt dissolve completely, then cool the brine to room temperature before pouring it over the papaya mixture to submerge all vegetables.

4. 4

   Seal the jar tightly and allow the relish to ferment at room temperature for 2 to 3 days, tasting periodically until it reaches your desired level of sourness and crunch.

5. 5

   In a large pot, heat 1 tablespoon of cooking oil over medium-high heat, then sear the marinated pork pieces until lightly browned on all sides, carefully reserving any leftover marinade.

6. 6

   Pour the reserved marinade and 0.5 cup of water into the pot with the pork, bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 45 minutes or until the pork is tender.

7. 7

   Remove the lid, increase the heat to medium-high, and continue to cook until the sauce has reduced and thickened slightly, coating the pork pieces.

8. 8

   Serve the Harissa-Spiced Pork Adobo hot with steamed rice and a side of the prepared Fermented Papaya Relish.