pork adobo fried rice |
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This was inspired by Elena's, my sister's favorite Filipino plate lunch place in Waipahu.
It uses the same ingredients as chicken adobo, but the adobo sauce becomes the base flavor for fried rice. The sharp/tangy garlicky-vinegar taste works really well with sweet cooked onions and peppers and the starchy sweet of the rice. |
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2-3 cups of cooked long grain rice (fresh or leftover is fine)
1 package of boneless pork chops 1 onion, chopped 1-2 red peppers, chopped 1 bag of fresh spinach Splash of sesame oil Canola oil ¾ cup American vinegar 4T (or so) shoyu |
Black pepper
3-4 bay leaves 5 cloves of garlic, finely chopped 1 stalk of green onion, chopped Optional but highly recommended 2 eggs, scrambled 1-3 t water 1-2 stalks of green onion, chopped |
Drizzle sesame oil and a bit of canola oil in a pan. Add onions and cook until soft and almost browning. Add half of the garlic and all of the red pepper. Add spinach and stir fry this until the spinach wilts. Take everything out of the pan and set it in a big bowl.
Add vinegar, shoyu, black pepper, bay leaf and a bit more sesame oil. Add pork chops and braise in the sauce until just done. The sauce should be boiling slightly so that it reduces down a bit. When the pork is cooked (maybe about 8 minutes), take it out, let it sit for a minute or so, then cut into thinly slices.
Add rice, vegetables and cut port back into the pan and toss well to mix (The continued heat will cook the sauce and flavor the rice and vegetables. Let the rice at the bottom brown a little bit to get some crunchy pieces. Maintain low heat to keep warm. Sprinkle with green onions and give it one more toss.
This part is the optional, but highly recommended. Scramble eggs with a little water and add the chopped green onions. Drizzle sesame oil into a separate pan and cook eggs til they are hard set. Remove from heat and chop. Mix into fried rice.
Add vinegar, shoyu, black pepper, bay leaf and a bit more sesame oil. Add pork chops and braise in the sauce until just done. The sauce should be boiling slightly so that it reduces down a bit. When the pork is cooked (maybe about 8 minutes), take it out, let it sit for a minute or so, then cut into thinly slices.
Add rice, vegetables and cut port back into the pan and toss well to mix (The continued heat will cook the sauce and flavor the rice and vegetables. Let the rice at the bottom brown a little bit to get some crunchy pieces. Maintain low heat to keep warm. Sprinkle with green onions and give it one more toss.
This part is the optional, but highly recommended. Scramble eggs with a little water and add the chopped green onions. Drizzle sesame oil into a separate pan and cook eggs til they are hard set. Remove from heat and chop. Mix into fried rice.