It’s almost been a year since I’ve posted…sigh! Food is still a big part of my life. I’ve been thinking I should post this recipe for some time because it’s so delicious! First off, this is not something I created…I copied something I ate at a restaurant and fell in love with. I’ve been working in downtown Seattle since December. Many people eat out on a regular basis, but I try to stick with my healthful food that I pack in every day. I do like to do team building and get to know my employees, so I started doing a once a month team lunch. Someone else in our office had mentioned a newer hole in the wall that we had to try…so we did. It’s called La Bodega and they serve Dominican food! They have a specialty sandwich called the “Puerco asado con chimichurri, repollo”. They offered it “gluten free” as a bowl with rice, so that is how I tried it. Immediately I was in LOVE!
The bowl had a coconut rice on the bottom, roasted pulled pork, shredded cabbage, chimichurri, pickled red onion, and house aoili. After inhaling my food I realized this could be pretty easy to make! I already had a recipe that was super easy for pulled pork and I had heard of chimichurri before! So, I set out to create a copy! It’s never quite the same as the original and I could likely eat there every day, but making my version at home is fine with me too!
- Pulled Pork
- 1 head of green cabbage
- Make pulled pork same day or night before
- Make Chimichurri – this is the recipe I “follow”. The only thing I really measure is the oil and vinegar. The herbs I just put handfuls in and occasionally (if I have it) i will add red onion for some additional flavor!
- Shred the cabbage – cut in half and lay flat on cutting board. Slice thin then cut in thirds so it’s easy to eat with a fork.
To put it all together, put some of the shredded cabbage in the bottom of your bowl, add pulled pork, and top with chimichurri! For my at home version I do not eat rice, but occasionally when I eat at La Bodega I like to splurge on the rice! I haven’t found pickled red onions at a store to buy, which is why I add some red onion to the chimichurri. I tried adding it to the dish finely chopped, but it was a little too strong, blending it in the chimichurri was more enjoyable!