Philippine Recipes – Pork Adobo

Philippine recipesThis most traditional of Philippine recipes is usually made with pork but you can use chicken if you prefer. Don’t confuse this recipe with the Mexican version.

Pork (or Chicken) Adobo
Serves 6

Ingredients

  • 750g pork shoulder, cut into cubes
  • 80ml vinegar
  • 2 tbsp soy sauce
  • 1 tsp salt
  • 3 cloves garlic, crushed or finely grated
  • 1 bay leaf
  • ¼ tsp pepper
  • 1 tbsp sugar
  • 120ml water
  • 2 tbsp oil for frying

Method

Mix the pork, vinegar, soy sauce, salt, garlic, bay leaf, pepper, sugar and water in a ceramic or plastic bowl and leave to stand for at least half an hour.

Transfer the mixture to a saucepan, bring to a simmer and cook, covered, for one hour or until the meat is tender then drain over a bowl and reserve the sauce.

Heat the oil in a frying pan, brown the cooked meat and transfer it to a serving dish. Pour away any oil left in the frying pan and add the sauce. Stir constantly and scrape off all the stuck on brown bits from the meat. Pour the sauce over the meat and serve with plain white rice.

If you have rice left over, you can make this delicious dish for tomorrow’s supper.

Bacon Garlic Fried Rice
Serves 8

  • 250g lean bacon
  • 300g (approx) cooked rice
  • 6 cloves garlic, crushed or finely grated
  • 150g frozen peas
  • 2 eggs, lightly beaten
  • 2 tbsp vegetable oil (optional)
  • 60ml light soy sauce (or to taste)
  • Salt

Method

Slice the bacon into thin strips and fry in a large frying pan or wok, remove and drain on kitchen paper. Add the oil to the pan (or you can use the fat from the bacon) and gently fry the garlic but don’t let it brown.

Tip in the rice and peas and warm it up stirring gently. Make sure that the rice is properly heated through or you might get food poisoning. Make a well in the middle of the rice and add the eggs, stirring gently until it’s nearly cooked, then pull the rice into the centre as well so that there are some pieces of egg but there’s enough left to coat the rice. Alternatively you can scramble the eggs in a separate pan and add them afterwards.

Add the soy sauce and crumble over the bacon pieces. Mix and season to taste; be careful of adding too much salt as the soy sauce is very salty already.

You can add frozen carrots as well if you want or fresh carrots, broccoli, green or red pepper or sugar snap peas. Don’t use any vegetable which would cause the rice to go mushy.

About 

Liz has always loved Asian food but after several visits to India, has decided Indian food is definitely her favourite, followed by Thai and Chinese.

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