Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.
LOADING

Pork Adobo Garlic Fried Rice

A dish made popular by the many Filipino restaurants in town, you can now find this popular dish at many local take out restaurants and lunch wagons. Traditionally served with the flavorful rice stuffed in a paper thin egg omelet, this is a dish you will enjoy any time of the day.


Posted By: Deirdre K Todd
Not rated yet
Rate Recipe!
    

Close Enter your Comment:
| 5 people have saved this recipe

Print   Add to Printer182 Times Printed

Prep Time: 10 minutes | Cook Time: 50-55 minutes | Ready In: 60-65 minutes if cooking from scratch
Ingredients: Print   Add to cart
US Metric
    Adobo:
  • 1 ½ lbs. pork, 1 ½-inch cubes
  • ½ c. Aloha shoyu
  • 1/3 c. cider vinegar
  • ½ c. water
  • ½ tsp freshly cracked black pepper
  • ½ tsp. black peppercorns
  • Fried Rice:
  • 3 c. leftover cooked rice
  • 2 TB vegetable oil
  • 4 oz. Portuguese sausage, diced
  • 4-5 cloves garlic, crushed
  • 4-5 cloves garlic, minced
  • 2-3 TB adobo sauce
  • 1 ½ c. pork adobo meat, as desired
  • Garnish:
  • egg omelet, chopped green onions

 

Order Feng Shui: Fried Rice Cookbook

Feng Shui - Fried Rice Cookbook


Cooking Process:

Adobo: In a saucepan over medium heat; cover pork with remaining ingr4edients. Bring to a boil. Reduce heat; cover. Simmer 30-45 minutes, until meat is tender. Remove meat from the sauce and set aside. Return heat to medium high and simmer until sauce reduces and is slightly thickened.In a large skillet or wok over medium heat; brown sausage and garlic in oil as desired.Stir in cooked rice, adobo sauce and pork adobo. Cook 5 minutes. Taste for seasoning, adding soy sauce as needed.Top with fried egg omelet and green onions. Note: Great way to use up leftover chicken or pork adobo.

how to serve:
Serves 2-3.
Comments:

UA-24244452-1