Salt & Vinegar Pork

This dish is inspired by the classic and popular Filipino dish called adobo, a savory and tangy sauce that’s usually draped over a protein. Soy sauce is normally the base for the sauce, but using coconut aminos in its place will cut down on some sodium, add additional flavor, and keep it naturally gluten-free. It is beyond simple to make and yields a very satisfying result. It goes wonderfully over any kind of rice (see page 114 in the book). Photos by Aleksey Zozulya

Cuisine

Modern

Course

Dinner, Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Dairy Free, Gluten Free

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 6 servings, apple cider vinegar, bay leaves, coconut aminos, cold water, contributed, cook 50 min, cornstarch or arrowroot powder, dairy free, dinner, easy, extra-virgin olive oil, garlic broth, garlic cloves, gluten free, large spanish or yellow onion, main course, modern, monk fruit sweetener or pure maple syrup, pork tenderloin, prep 10 min, pressure cook, raw honey, sauté, white vinegar, whole black peppercorns

Prep Time

10 min

Cook Time

50 min

Servings

6 servings

Ingredients

2 tbsp extra-virgin olive oil
1 large Spanish or yellow onion
6 garlic cloves
2 1/2 lbs pork tenderloin
1/4 cup coconut aminos
1/4 cup Garlic Broth
1/4 cup White vinegar
2 tbsp apple cider vinegar
10 whole black peppercorns
1 tbsp monk fruit sweetener or pure maple syrup
2 bay leaves
2 tbsp cornstarch or arrowroot powder
2 tbsp cold water
2 tbsp raw honey

Instructions

Add the oil to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the onion and sauté, stirring occasionally, for about 3 minutes, until slightly softened. Add the garlic and sauté for 2 minutes.
Add the pork and sauté for about 2 minutes, until it turns pinkish-white.
Add the coconut aminos, broth, white vinegar, apple cider vinegar, peppercorns, and sweetener or maple syrup. Stir well and top with the bay leaves.
Secure the lid, move the valve to the sealing position, and hit the Manual or Pressure Cook on High Pressure for 15 minutes. When done, allow a 5-minute natural release followed by a quick release.
Meanwhile, mix together the cornstarch and water to form a slurry.
Remove the bay leaves, hit Keep Warm/Cancel, hit Sauté again, and Adjust so it’s on the More or High setting. Once it begins to bubble, stir in the slurry and let bubble for 30–60 seconds, then hit Keep Warm/Cancel again to turn off the pot.
Once the bubbling dies down, stir in the honey (if using), transfer to a serving dish, and serve.

Notes

JEFF’S TIP: The optional honey or monk fruit sweetener simply adds a touch of sweetness to the dish. If that´s not your thing, leave it out.
Per serving
Calories: 512
Fat: 30.8g
Carbs: 8.7g
Sodium: 154mg
Protein: 44.6g
Fiber: 0.6g
Sugars: 1.1g
K+ (if using sweetener and you don’t mind a slurry)
P+ (if you don’t mind a slurry)
DF
GF