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Kipuka Cafe's Ono Pork Adobo with Uala (Sweet Potato)

Featured in the Honolulu Star-Advertiser on May 7, 2014.

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Ingredients:

Kipuka Cafe's Ono Pork Adobo with Uala (Sweet Potato)

  • 2 pounds uala, skin removed and cut into 1-inch cubes
  • 1 large pork butt (about 3 pounds), cut into 1-inch cubes
  • 1 cup sugar
  • 2 cup low-sodium shoyu
  • 3 cup distilled vinegar
  • 6 bay leaves
  • 2 tablespoons black peppercorns
  • 1/4 cup thinly sliced garlic

Directions:

  1. Preheat oven to 350°F.
  2. Place uala on baking sheet and bake for 10 minutes until semi-tender; set aside.
  3. In a large pot, combine pork, sugar, shoyu, vinegar, bay leaves, peppercorns, and garlic.
  4. Bring to a boil; reduce heat to medium low and simmer about 30 minutes or until pork is tender.
  5. Add uala and serve.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
570 calories, 13 g fat, 4.5 g saturated fat, 135 mg cholesterol, greater than 3000 mg sodium, 62 g carbohydrate, 4 g fiber, 41 g sugar, 49 g protein

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