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Home Cooking with Foodland: Episode 6

Join Chef Keoni in his home kitchen as he demonstrates how to make Pork Adobo, Crispy Brussels Sprouts and a Tomato Onion Salad.

 

 

Ingredients (Serves 4):

Pork Adobo

  • 1 tablespoon Vegetable oil
  • 2 pounds Pork belly or pork butt, sliced into 1 inch chunks
  • 1 head Garlic, sliced in half longways
  • ¾ cup Distilled vinegar
  • ¾ cup Shoyu
  • ¾ cup Water or chicken stock
  • 10 Black peppercorns
  • 5 Bay leaves


Crispy Brussels Sprouts

  • 1 tablespoon Vegetable oil or olive oil
  • 1 pound Brussels sprouts, stems trimmed and cut in half
  • 2 Anchovy fillets, chopped
  • ½ Lemon
  • Salt and fresh cracked pepper, as needed
  • Optional: fresh jalapeno slices


Tomato Onion Salad

  • 3 large ripe Tomatoes, sliced into wedges
  • 1 sweet onion (Maui, Ewa or other), sliced
  • Patis or fish sauce, as needed
  • Cracked black pepper, to taste
  • 5-6 sprigs Chinese parsley

Serve with your favorite style of rice too!

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