Mustard Greens Stuffed with Pork Adobo
Chef Rodelio Aglibot, formerly of Yi Cuisine – Los Angeles, CA
Adapted by

Yield: 4-6 Servings


    Adobo Marinade:
  • 3 cups distilled vinegar
  • 4 cups soy sauce
  • 1 cup brown sugar
  • ½ cup rice wine vinegar
  • ¼ cup fresh garlic, grated
  • 2 Tablespoons cracked peppercorn
  • 1 bay leaf

  • 4 pounds boneless pork shoulder butt
  • Salt and pepper, to taste
  • 2 Tablespoons olive oil
  • 2 cups chicken stock
  • ½ pound butter
  • 2 bunches mustard greens

  • Rice, steamed
  • Spicy Asian mustard


For Adobo Marinade:
Combine all ingredients and mix well. Set aside.

For Pork:
Pre-heat the oven to 400°F.

Cut the pork shoulder meat into 8-ounce cubes, and season with salt and pepper. Heat the oil in a large braising pot; sear each side of each piece of pork. Add enough adobo marinade to submerge the pork, and then add the chicken stock. Cover the braising pot and place in the oven for 2 hours, or until fork tender.

Remove the pork from braising liquid and shred the meat with a fork; set aside. Skim any fat from the braising liquid. Reduce the liquid slightly and then add the butter; whisk until emulsified.

Turn the oven down to 350°F.

Wash and stem the mustard greens. Blanch the greens by submerging them in boiling water very briefly and then immediately shocking them in ice water. Dry the greens and squeeze out any excess water.

On a cutting board, lay out 2 pieces of greens, side by side, overlapping by 2 inches. Place 3 ounces of shredded pork in the center and fold the side closest to you over the pork. Fold the left and then the right sides of the leaves over the meat and then roll up. (The rolling process is the same as if you were making stuffed cabbage rolls). Repeat with remaining leaves and pork. Place the stuffed greens in a lightly greased baking dish. Pour remaining adobo marinade over the stuffed greens and bake for 20 minutes.

To Assemble and Serve:
Place steamed rice on each heated serving plate. Place 2-3 pieces of stuffed greens on the bed of rice, and drizzle the dish with emulsified braising liquid. Serve with spicy Asian mustard in a ramekin on the side, for dipping.

Wine Pairing:
Choose a Rioja or a Pinot.

   Published: March 2006