Pork, daikon, and collard green adobo from Down South + East: A Chinese American Cookbook (page 107) by Ron Hsu and Hugh Amano

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Collard green fried rice; Lap cheong cornbread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute water for chicken stock. You may use the Chicken Stock recipe on page 189.

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