Like many Filipino dishes, pork adobo is cooked with dark sugar, vinegar and soy sauce, which are then reduced right down to coat the meat. Jasmine rice flavoured with pandan leaf is a great ...

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Considered a Filipino dish, pork adobo with rice is meaty, tasty and very filling. The key ingredients include dark sugar, vinegar and soy sauce to cook the meat in. While the method instructs ...

Somehow, her adobo always beats mine, but I think this recipe can stand strong next to hers. Technique tip: Take things low and slow. Swap option: You can replace the pork with chicken.

Brush evenly with Adobo Glaze; place each piece of Pork Belly on top of 1 [KS3] piece of nori. Place each Pork Belly-topped nori on 1 section of rice. Sprinkle evenly with furikake and chives ...

Serve extra juices as a dip for the sliders. Don’t want sandwiches? Make the pork adobo and serve with rice. Need a pork alternative? Use chicken or try it with young green jackfruit for a ...

(Adobo sauce will keep, refrigerated, up to 1 week and can be used on everything from chicken to pork to fish.) Make the chicken fried rice: In a stainless-steel pan, heat oil and butter over ...

You can swap the chicken for beef or pork and increase the cooking time ... Pull the chicken apart, then serve with rice or tacos, sour cream and top with the remaining coriander and a squeeze ...