Braised Pork Adobo with Cauliflower Rice

Why This Is Strictly Keto

Filipino adobo is traditionally served over white rice and sometimes sweetened with sugar. This version keeps the soul of the dish — pork, a lot of garlic, vinegar, bay leaf and pepper — and uses coconut aminos for the salty-savory note and cauliflower rice as the base. There is no added sugar, and each serving has about 6g net carbs.

Ingredients

Pork adobo

• 2 lb (900g) boneless pork shoulder, cut into 1½-inch cubes
• 1 tablespoon avocado oil
• 10 cloves garlic, smashed
• ¼ cup coconut aminos
• ¼ cup apple cider vinegar
• 1 cup chicken bone broth
• 3 bay leaves
• 1 teaspoon whole black peppercorns
• Salt, to taste
• 2 green onions, sliced, to garnish

Cauliflower rice

• 1 large head cauliflower, riced (about 4 cups)
• 1 tablespoon butter
• Pinch of sea salt

Instructions

1. Sear the pork: Pat the pork dry and season lightly with salt. Heat the avocado oil in a Dutch oven over medium-high heat and sear the pork in batches for 3–4 minutes per side until browned. Set aside.

2. Build the braise: Add the garlic to the pot and cook for 30 seconds. Pour in the coconut aminos, vinegar and bone broth, scraping up the browned bits from the bottom.

3. Braise: Return the pork to the pot with the bay leaves and peppercorns. Bring to a boil, cover and reduce to a low simmer. Cook for 60–75 minutes, until the pork is fork-tender.

4. Reduce the sauce: Uncover and simmer for 10–15 minutes, stirring occasionally, until the sauce reduces to a glossy glaze. Discard the bay leaves and adjust the salt.

5. Cook the cauliflower rice: Melt the butter in a large skillet over medium heat. Add the riced cauliflower and salt and cook for 5–6 minutes, stirring, until tender.

6. Serve: Spoon the pork and sauce over the cauliflower rice and garnish with green onions.

Nutritional Info (per serving, approximate)

Tips

• Do not skip the sear — browned meat gives the sauce its depth.
• Adobo tastes even better the next day; reheat gently with a splash of broth.
• Add a halved hard-boiled egg to each bowl for a classic finishing touch.