January 9th: Pork Adobo + Cabbage

I'll keep this one short. The recipe was good, but I won't be making it again. From January 2014's Chatelaine: Pork Adobo with Cabbage

Instructions

Heat a large non-stick frying pan over high. Add 2 tbsp canola oil, then half of 2 pork tenderloins, cut into bite-size chunks. Cook until pork is dark golden on all sides, 2 to 3 minutes. Transfer to a medium bowl. Repeat with remaining pork.

Add 2 minced garlic cloves, 2 bay leaves, 1/2 cup water, 1/3 cup apple cider vinegar, 1/4 cup low-sodium tamari or soy sauce and 4 tsp brown sugar to pan. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until sauce is slightly thickened, about 3 minutes. Remove and discard bay leaves. Add pork and cook until cooked through, about 2 more minutes. Stir in 2 green onions, sliced diagonally, then transfer mixture to a bowl or platter.

Return pan to stovetop over high. Add 1 tbsp canola oil, 2 minced garlic cloves, 8 cups sliced napa cabbage and 1/4 tsp salt.

Cook, stirring often, until tender-crisp, about 2 minutes. Serve alongside Pork Adobo, with jasmine rice if desired.

Serves 4.