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

Visit Foodland.com to learn more.

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!