Name: Filipino pork adobo
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 3 servings
Ingredients: 2 rice measuring cups long grain white rice; 350 g pork shoulder chunks (or chicken chunks/ boned thigh chicken if you prefer); 2 medium potatoes (parboiled and set aside); 3 cloves garlic (bashed with back of a knife); 1 red onion chopped into slices; 100 ml soy sauce; 140 ml white vinegar; 360 ml water; ½ tsp ginger, finely chopped; 1 pinch paprika; 5 bay leaves; 1 pinch salt and black pepper; 1 tsp brown sugar to taste; 1 tbsp cornflour in water to thicken

AuthorHungry PandaCategoryMeatDifficultyIntermediate

Yields3 Servings

Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

INGREDIENTS

2 rice measuring cups long grain white rice

350 g pork shoulder chunks (or chicken chunks/ boned thigh chicken if you prefer)

2 medium potatoes (parboiled and set aside)

3 cloves garlic (bashed with back of a knife)

1 red onion chopped into slices

100 ml soy sauce

140 ml white vinegar

360 ml water

½ tsp ginger, finely chopped

1 pinch paprika

5 bay leaves

1 pinch salt and black pepper

1 tsp brown sugar to taste

1 tbsp cornflour in water to thicken

HOW TO MAKE

Use two rice measuring cups of rice then fill to the WHITE RICE or LONG GRAIN 2 cup level line in your rice cooker bowl with water.

Press the WHITE rice function (or LONG GRAIN setting if you have it) of your rice cooker and press START.

In a pan saute garlic, onions and ginger until soft. Add the pork chunks and seal.

Add the soy sauce, vinegar, water, bay leaves and paprika.

At this point add a little salt and pepper and sugar (usually around 11⁄2 tbsp). Add the potatoes.

Leave to simmer for up to an hour. The longer you leave to simmer, the fuller the flavour.

Add cornflour and water to thicken and add more salt and pepper, according to how it tastes.

Cook for a further 10 mins - serve with rice

Ingredients