Photo of Filipino-style pork adobo with veg and egg fried rice by WW

Filipino-style pork adobo with veg and egg fried rice

Points® value
Total Time
45 min
15 min
30 min
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.


Vegetable Oil

1 tablespoon(s)

Pork Tenderloin, raw

400 g, trimmed of fat and cut into 2cm-thick medallions


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)


3 clove(s), crushed or grated


200 g

Green Beans

200 g, blanched for 1 minute in boiling water


150 g

Brown rice, boiled

200 g

Egg, whole, raw

2 large, raw, lightly beaten

Spring Onions

3 medium, trimmed and thinly sliced


  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.