Name: Pork adobo – A Filipino favourite
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 3
Ingredients: 350 g pork chunks (or chicken chunks/boned thigh chicken if you prefer); 2 potatoes (par boiled and set aside); 3 cloves of garlic (bashed with the edge of a knife); 1 red onion; ½ tsp finely chopped ginger; 90 ml soy sauce; 135 ml white vinegar; 360 ml water; 1 pinch paprika; 5 bay leaves; cornflour to thicken the sauce; 1 pinch salt; 1 pinch black pepper; 1 tsp sugar to taste

AuthorHungry PandaCategoryMeatDifficultyIntermediate

Yields3 Servings

Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

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

2 potatoes (par boiled and set aside)

3 cloves of garlic (bashed with the edge of a knife)

1 red onion

½ tsp finely chopped ginger

90 ml soy sauce

135 ml white vinegar

360 ml water

1 pinch paprika

5 bay leaves

cornflour to thicken the sauce

1 pinch salt

1 pinch black pepper

1 tsp sugar to taste

Use two rice measuring cups so fill to the white level 2 in your rice cooker bowl with water. Press the ’WHITE’ rice setting (or ’LONG GRAIN’ setting if you have it on your rice cooker and press START.

Saute garlic, onions and ginger until onions are 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 1½ tbsp).

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.

Boil for a further 10 mins - serve with rice

Ingredients