This is Chef Mike Ledesma with PerchRVA's authentic recipe for Filipino Pork Adobo Tacos with Strawberry Rhubarb Creme! Perfect for springtime get-togethers with friends or family. Make sure to get your ingredients fresh from the market! #freshfastcasual #manakinmarket
| Servings | Prep Time |
| 6-8 | 20 min. |
| Cook Time |
| 1 hour |
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This is Chef Mike Ledesma with PerchRVA's authentic recipe for Filipino Pork Adobo Tacos with Strawberry Rhubarb Creme! Perfect for springtime get-togethers with friends or family. Make sure to get your ingredients fresh from the market! #freshfastcasual #manakinmarket
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Ingredients
Filipino Pork Adobo
- 1 lbs Pork Butt cubed
- 3/4 cup Rice Wine Vinegar
- 3/4 cup Apple Cider Vinegar
- 2 Bay Leaves
- 5 cloves garlic
- 1 large Onion diced
- 3/4 cup Soy Sauce (Can substitute Tamari Sauce - gluten free)
- 1 cup Water
- 2 tbs Oil
Remaining Taco Ingredients
- Leaf Lettuce We used Red Fire Lettuce in this recipe
- Summer Crisp Lettuce
- Cheese Shredded
- Tomatoes Diced
- Taco Shells
Servings:
Instructions
Pork Adobo
- In a large stockpot pre-heat oil and sear pork Add onions and cook 2 min Add rest of ingredients and simmer until pork is tender 1 hour check the texture
To Finish
- Add pork adobo to taco shell, top with additional ingredients, and drizzle with strawberry rhubarb creme.
Recipe Notes
Special thanks to our Chef at the Market sponsor, Performance Food Group!
