Filipino-style pork adobo with veg and egg fried rice
8
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
A rich, hearty meat stew with a hint of vinegar, adobo is a popular dish all over the Philippines. This version is served with a simple egg fried rice with stir-fried veg.
Ingredients
Vegetable Oil
1 tablespoon(s)
Pork tenderloin, raw
400 g, trimmed of fat and cut into 2cm-thick medallions
Garlic
6 clove(s), sliced
Root Ginger
25 g, finely grated
White Wine Vinegar
75 ml
Rice vinegar
25 ml
Dark soy sauce
100 ml
Bay leaf, dry
3 leaf/leaves
Caster Sugar
2 tablespoon(s)
Sesame Oil
1 tablespoon(s)
Garlic
3 clove(s), crushed or grated
Mange-tout
200 g
Green Beans
200 g, blanched for 1 minute in boiling water
Cabbage
150 g
Brown rice, boiled
200 g
Egg, whole, raw
2 large, raw, lightly beaten
Spring Onions
3 medium, trimmed and thinly sliced
Instructions
1
Heat the oil in a frying pan over a medium heat. Add the pork and cook for 1 minute on each side – you may need to do it in batches. Transfer the pork to a plate.
2
Put the garlic, ginger, vinegars, soy sauce, bay leaves, and sugar in the pan with 600ml water. Bring to the boil and simmer for 10 minutes until reduced by half.
3
Meanwhile, prepare the rice. Heat the sesame oil in a nonstick pan over a medium heat. Add the garlic, mangetout, green beans and shredded cabbage and stir-fry for a few minutes until the garlic is golden and cabbage softening. Add the rice and cook, stirring, for 2 minutes until hot, then push everything to one side of the wok. Add the eggs to the other side and cook, stirring, for 1-2 minutes until just scrambled, then stir the egg through the veggie rice along with most of the sliced spring onions and keep warm.
4
Add the pork to the sauce and cook for about 2 minutes until just cooked through. Serve with the veg and egg fried rice, topped with the remaining spring onions.
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