Easy pork and pineapple adobo over jasmine rice

Gluten-Free Friendly, Dairy-Free, Protein Plus

2 Servings, 740 Calories/Serving

25–40 Minutes

With tangy vinegar, savory soy sauce, and sweet pineapple, this take on Filipino adobo hits all the right flavor notes and is a comforting dish for a weeknight.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ cup jasmine rice
2 ounces organic shredded carrots
½ cup peas
1 organic yellow onion
3 organic scallions
2 pork blade steaks (about 6 ounces each)
¼ pound chopped peeled pineapple
Sunbasket adobo base (gluten-free tamari - champagne vinegar - balsamic vinegar)

Nutrition per serving

Calories 740, Total Fat 29g (37% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 1560mg (68% DV), Total Carb. 77g (28% DV), Fiber 7g (25% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 41g
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice and vegetables

Rinse the rice.

In a medium sauce pot, combine the rice, carrots, peas, and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice and vegetables cook, prepare the rest of the meal.

Prep the remaining ingredients

Peel and thinly slice enough onion to measure 1 cup [2 cups].
Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
Pat the pork dry with a paper towel. Cut the pork crosswise into ½-inch-thick strips; season lightly with salt and pepper.

Cook the pork and pineapple adobo

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Working in batches if needed, add the pork and cook, stirring occasionally, until browned all over but not yet cooked through, 3 to 5 minutes. Add more oil between batches if needed. [Return all the pork to the pan.] Stir in the onion, season lightly with salt and pepper, and cook until starting to soften, 1 to 2 minutes.
Add the pineapple, adobo base, and ½ cup [1 cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the pork is cooked through and the pineapple is warm, 2 to 3 minutes. Remove from the heat, stir in the scallions, and season to taste with salt and pepper.

Serve

Transfer the rice to individual bowls and top with the pork and as much adobo sauce as you like. Serve any remaining sauce on the side.

Kids Can!

Rinse the rice.
Measure the water for the rice and adobo.
Measure the onion.

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