Filipino Pork Adobo Tacos with Strawberry Rhubarb Creme
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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Filipino Pork Adobo Tacos with Strawberry Rhubarb Creme
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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| Servings | Prep Time |
| 6-8 | 20 min. |
| Cook Time |
| 1 hour |
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Ingredients
Filipino Pork Adobo
- 1lbs Pork Buttcubed
- 3/4cup Rice Wine Vinegar
- 3/4cup Apple Cider Vinegar
- 2 Bay Leaves
- 5cloves garlic
- 1large Oniondiced
- 3/4cup Soy Sauce(Can substitute Tamari Sauce – gluten free)
- 1cup Water
- 2tbs Oil
Remaining Taco Ingredients
- Leaf LettuceWe used Red Fire Lettuce in this recipe
- Summer Crisp Lettuce
- CheeseShredded
- TomatoesDiced
- Taco Shells
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!
