Filipino Pork Adobo Flatbread Pizza

Filipino Pork Adobo Flatbread Pizza
Filipino Pork Adobo Flatbread Pizza

Today’s recipe is for a flatbread which showcases our Filipino Pork Rub , a seasoning that complements the natural sweetness of pork with citrus flavors.

This dish begins in a Dutch Oven, with us searing our pork and allowing the flavors room to caramelize. After the meat has had some time to begin browning, we’ll reduce the heat before introducing our minced garlic to the pot as it can develop an unpleasant and bitter taste when burnt. After the garlic has had time to bloom and fragrance our dish, we can incorporate a bit of sugar to enhance the sweetness of the pork, and bay leaves to add a savory flavor. To deglaze the pan Jeff used Rice Wine Vinegar, which has a mild acidity that won’t overpower our other flavors the way balsamic would. After the vinegar has been added to scrape off the delicious brown frond from the bottom, some water and liquid coconut aminos add enough liquid that our meat can have a sauce to simmer in and become tender. This technique of sautéing ingredients and then allowing them to cook in a covered environment with liquid is called braising, and this method of cooking creates a type of gravy called “au jus,” which we will use later.

Up until this point, this dish is basically just a Filipino Pork Adobo recipe- but instead of serving the dish with white rice, Chef Jeff went with a naan to give a utensil free transportation from the plate to your mouth (okay, maybe you’ll use a knife to cut it first). You can garnish your flatbread with whatever toppings you want, but keep in mind they will need longer to bake in the oven the thicker they are cut, and you don’t want to over-cook your pork as it can become dry or chewy. In addition to its citrus flavors, Filipino Pork Rub has Sichuan Pepper and Birds Eye Chiles, which add heat and peppery-ness that would be best balanced with fresh toppings. We went with a combination of ripe pineapple, red peppers, and red onion, all of which add a sweet and vibrant note that complemented the tender pork. After the vegetables had enough time to cook down a bit, we garnished with our au jus and cilantro.

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Prep Time: 120 min.
Cooking Time: 15 min.
Category: Pizza, Pork
  • Pork Adobo:
  • 1 Lb. Tenderloin, cubed into 1inch pieces
  • 3 Tbsp Filipino Pork Rub
  • 2 Tbsp Vegetable oil
  • 6 Cloves Garlic, minced
  • 1 Bay leaf
  • 2 tsp Black Tellicherry Peppercorns
  • 2 tsp Demerrara sugar
  • 1/4 Cup Rice vinegar
  • 1/3 Cup Liquid Aminos or Low sodium soy sauce
  • 2 Cups water
  • Pizza:
  • 4 Flatbread pizza crusts (we like using Naan)
  • 1 Large Red pepper, sliced thin
  • 1/4 Red onion, sliced thin
  • 1 Cup Fresh pineapple chunks
  • Pork Adobo, with reserved juices
  • Cilantro leaves for garnish
  1. In a bowl, combine pork and Filipino Pork Rub and mix well.
  2. Heat a Dutch oven or deep skillet, heat 2 Tbsp vegetable oil to medium-high. Add pork to pan and brown on all sides.
  3. Add garlic and cook for 1 minute. Add rest of ingredients for Pork adobo. Simmer for 1 hour, covered. Remove cover and simmer for 1/2 hour to reduce the juices. Remove from heat and set aside.
  4. Preheat oven to 400F.
  5. Assemble pizzas. Place pork with juices, pineapple, onion, pepper on crusts. Place in oven and bake 12-15 minutes.
  6. Carefully remove from oven and garnish with cilantro, slice, and serve.