Coconut Pork Shoulder Adobo with Baby Bok Choy

Score: 8/10

A conceptually excellent and well-written recipe that captures traditional Filipino adobo techniques, though it needs minor adjustments to the rice-water ratio and braising times to guarantee perfect execution.

Strengths

Includes a dedicated prep step before heat is applied, keeping the cook organized.
Respects traditional adobo technique by instructing the cook to bring the vinegar to a lively simmer without stirring to cook off the raw bite.
Efficient use of active time by having the cook prepare the bok choy while the adobo finishes braising.

Issues

high / ingredient_usage: The water ratio for the jasmine rice is too high. 3/4 cup dry rice to 1 1/2 cups water is a 1:2 ratio, which will result in mushy rice. Jasmine rice typically requires closer to a 1:1.25 ratio (about 1 cup of water for 3/4 cup rice).
medium / timing: 1 1/2-inch cubes of pork shoulder generally require 1.5 to 2 hours of braising to become fully tender. The allocated 60 to 65 minutes total braise time might leave the pork slightly tough.

Suggested fixes

Reduce the water for the jasmine rice from 1 1/2 cups to 1 cup.
Increase the initial braising time in step 5 from 45 minutes to 60-75 minutes, or instruct the cook to cut the pork into smaller 3/4-inch to 1-inch cubes to ensure tenderness within the original timeframe.