Filipino pork adobo

AuthorHungry PandaCategoryDifficultyIntermediate
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
1

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.

2

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

3

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

4

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

5

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

6

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

7

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

8

Cook for a further 10 mins - serve with rice

Ingredients

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

Directions

HOW TO MAKE
1

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.

2

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

3

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

4

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

5

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

6

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

7

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

8

Cook for a further 10 mins - serve with rice

Filipino pork adobo