Blanched Chinese broccoli with ground pork adobo
They are not traditional partners but boldly flavored Filipino adobo, made even richer with the addition of oyster sauce, is just so good with lightly seasoned greens.
Servings 2 people
Ingredients
Chinese broccoli
- 250 grams Chinese broccoli (about half a pound)
- salt
- sesame seed oil
Ground pork adobo
- 250 grams fatty ground pork (about half a pound)
- 6 to 8 cloves garlic peeled and pounded
- 1 pinch ground oregano
- ¼ teaspoon ground black pepper
- 2 bay leaves
Adobo sauce
- 2 tablespoons white vinegar
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sugar
- 1 teaspoon potato starch or substitute cornstarch
Instructions
Cook the Chinese broccoli
- Boil four cups of water in a pot with two pinches of salt and a drizzle of sesame seed oil.
- Cut the Chinese broccoli horizontally in half to separate the leaves from the thick stalks.
- Drop the leaves in boiling water and cook for three to four minutes or just wilted. Scoop out, allow excess water to fall off, and divide between two plates or shallow bowls.
- Into the same boiling water, drop in the stalks and cook for six to eight minutes or until the thickest piece can be easily pierced with a fork. Scoop out, allow to drain, then pile on top of the leaves.
Cook the ground pork adobo
- Spread the ground pork in a cold pan then set the heat to high. Add the garlic, bay leabes, oregano and pepper. Cook, tossing and stirring, until the meat is no longer pink and has started to render fat.
- Mix all the ingredients for the adobo sauce except the starch, pour over the ground pork and leave to cook until the mixture is almost dry.
- Stir the starch in two tablespoons of water, pour over the adobo and cook, stirring, until the sauce is thickened and no longer cloudy in appearance.
Assemble the dish
- Spoon the ground pork adobo over the Chinese broccoli.
- Drizzle the sauce over the meat and serve with rice.