And it’s freezing again! It’s below 0 with the windchill and I was almost blown away walking into work. I literally had to freeze and stop moving in order to brace myself against the wind.
The husband is still sick and possibly dying to hear him tell it (he’s not the best patient 😛 ), work is ramping up, and I’m feeling like I’m way behind. It’s pretty bad when you spend all night dreaming about the estimates that need to be written the next day at your job!
At its heart, at least in my opinion, the sort of everyday Filipino favorites are great because these are the dishes that feed a lot of people, tend to be on the cheaper side ingredient-wise, aren’t particularly hard to make, and still comes out absolutely delicious with a minimum of fuss.
So with the lack of time and energy, I went back to my roots and decided to do the penultimate Filipino dish – adobo. I’ve featured a Slow Cooker Chicken adobo version before, but this one is slightly different. With my quest to cut our grocery budget, one of the tactics I’ve been using is to buy meat in bulk when it’s on sale, and to reduce the actual amount of meat used in dishes.
With the meat reduction, it becomes even easier to bulk up the veggies to make up for volume. With only 12oz of pork, I threw in 12 oz of potatoes along with a bunch of Swiss chard for a tasty and healthy dinner. The potatoes look a bit reddish in the photo due to being braised in the adobo mixture.
- 1 Tbsp grapeseed or other oil
- 1 medium onion, diced
- 4 - 6 cloves of garlic, minced
- 12 oz boneless pork loin, cut into ½ inch pieces
- 1 bunch (about 16 oz) of Swiss Chard, Kale or other greens, leaves removed from stems and any big ribs then chopped.
- ½ cup low sodium soy sauce
- ½ cup coconut vinegar or white vinegar
- ½ cup water
- ½ tsp freshly ground black pepper, plus more to taste
- ¼ - ½ tsp crushed red pepper (optional)
- 2 bay leaves
- 12 oz potatoes, peeled and cut into ½ inch dice
- In a 4 qt Dutch oven or other deep pan, heat 1 Tbsp grapeseed oil over medium high heat. Sauté onion until softened and tender. Stir in garlic and pork, continue to sauté another two or three minutes until pork has browned and garlic is fragrant. Stir in swiss chard leaves and sauté until wilted.
- Pour in soy sauce through bay leaves and stir well to combine. Bring to a boil and reduce heat to a simmer. Cover and simmer for 30 minutes.
- Stir in potatoes and continue to simmer, uncovered for another 30 minutes until potatoes, pork and swiss chard are very tender. If the mixture looks like it’s getting too dry, feel free to add a bit of water during the last 30 minutes. Serve over some cooked rice and enjoy!