Yield: 4-6 Servings
- 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.
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
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
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
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.
Choose a Rioja or a Pinot.