Pulled Pork Adobo Nachos
- 250g pork shoulder or kasim, cut into big pieces
- 1 cup Casillero del Diablo Merlot
- 1 cup coconut vinegar
- 1/2 cup soy sauce
- 1 pc large red onion sliced thinly
- 2 pcs bay leaves
- 1 tbsp whole peppercorns
- 2 bulbs garlic
- 3 pcs ripe tomatoes, chopped
- 1 pc large green mango, cut into small cubes
- 2 pcs calamansi
- 2 tbsp olive oil
- 4 tbsp cooking oil
- 1 cup sour cream
- 1/8 cup cilantro leaves
- 200g tortilla chips
- salt and pepper to taste
- In a pot, brown all sides of the pork seasoned with salt. Add in the onions and sauté until fragrant.
- Pour in the Merlot wine and vinegar and simmer for 1 minute.
- Add in the soy sauce, peppercorns, and bay leaves. Simmer until pork is fork tender, for about 1 hour. Water may be added if it dries too quickly.
- Slice the tops of the garlic to expose the meat. Season with salt and pepper and one tablespoon olive oil. Wrap them in aluminum foil and roast in a 375 ºF oven for 45 minutes.
- Combine the green mango, tomato, calamansi juice and remaining olive oil. Season with salt and pepper. Set aside.
- Remove the skin from the garlic and combine with sour cream. Set aside.
- Using two forks, flake the adobo meat until they become thin strips.
- Assemble the nachos by placing the chips in a serving platter, topping them with the mango and tomato mixture, the sour cream and the adobo flakes.
- Garnish with cilantro leaves. Serves 4.