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Adobo Pulled Pork Tacos
The Philippines meet Mexico in this uniquely delicious dish. Filipino braised pork adobo is tucked into soft corn tortillas and topped with a refreshing cabbage slaw and homemade macerated red onions. Finish your tacos with a little drizzle of sriracha aioli and taste the best of both worlds with Asian and Spanish influences.
Nutritional facts
Protein
50g
Carbs
56g
Calories
960
Fat
54g
Ingredients
2% Or Less Of Natural Flavors, Acetic Acid, Alcohol, Apple Cider Vinegar, Bay Leaves, Calcium Disodium, Canola Oil, Carrots, Chicken, Chicken Base, Chicken Broth, Chicken Fat, Chinese Cinnamon, Cloves, Contains Less Than 2% Of Salt, Corn Oil, Corn Starch, Corn Tortillas, Distilled Vinegar, Egg Yolks, Extra Virgin Olive Oil, Fennel Seeds, Five Spice, Garlic, Gf Soysauce Tamari, Ground Black Pepper, Honey, Kosher Salt, Lemon Juice, Mayonnaise, Natural Flavors, Onions, Pork Shoulder, Potassium Sorbate, Propionic Acid, Pure Vegetable Soya, Red Cabbage, Red Onions, Rice Wine Vinegar, Salt, Sesame Oil, Sodium Bisulfate , Soybeans, Spanish Onions, Sriracha, Star Anise, Stone Ground Corn, Sugar, Sweet Onion, Trace Of Lime, Turmeric And Annatto, Vinegar, Water
Reviews
4.4
Based on 2912 reviews
William Goodman · 11/22/24
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About Stacy Bareng
Chef Stacy Bareng takes people on a culinary exploration through extraordinary cuisine. Hailing from a Filipino immigrant family, Bareng's passion for food was ignited by helping her grandma and mother grow organic vegetables, raise livestock, and cook authentic farm-to-table Filipino cuisine.
After graduating from Le Cordon Bleu with a specialization in French, Italian, and Mediterranean cuisine, Bareng worked her way up in hotel kitchens honing her skills. At ever-popular The Tasting Kitchen, she worked directly with James Beard-nominated Casey Lane as a sous chef, mastering whole animal butchery and pasta making while learning to channel her creative process. After pursuing side projects, Bareng became chef de cuisine for Viale dei Romani, a coastal Italian restaurant named "one of the biggest openings of 2018" nationally by Food & Wine Magazine while under her supervision. She then returned to San Luis Obispo as executive chef at Cass House Grill, a true farm-to-table restaurant under consultant/mentor, Julie Simon. Needing a return to Los Angeles, Bareng worked along two-Michelin-starred chef Josiah Citrin to relaunch Melisse before the pandemic started. Bareng enjoys applying all her technique and experience to the cuisine of her childhood, so expect Filipino comfort food such as lumpias, pancit, and adobo with a Californian-Angeleno flair.
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