INGREDIENTS:
Adobo:
- 1 kg. of skinless pork shoulder meat, trim off fat and cut into 2"x2" cubes
- 3 clove of garlic, crushed
- 1/4 c. balsamic vinegar
- 1/4 c. light soy sauce
- 2 tbsps. brown sugar
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 c. water
- cooked rice for serving with the adobo
Sprinkles:
- chicharon (crispy pork rinds), diced
- chopped parsley
- chopped spring onions (green parts only)
- fried garlic
- chiu chow chilli oil or chilli oil with prawns
Salsa:
- Mix diced tomatoes, chopped shallots and thinly sliced radish together. season with salt sugar and a dash of vinegar.
INSTRUCTIONS:
Adobo:
- Put all the adobo ingredients, except for the water and sugar, in a heavy pan or pot with lid. Mix well and leave to marinade for at least 30 minutes. Add the water and bring the mixture to a boil and simmer on low heat for an hour or until the meat is fork tender. Take the meat out of the sauce.
- In a dry, clean pan caramelize the brown sugar. Add the meat and stir until the meat is browned and glazed with the sugar. Add the sauce and simmer on medium heat until the sauce is reduced.
Assemble:
- Fill a small bowl with cooked rice, press firmly then unmold on a plate. Slice the adobo meat into small chunks and place on top of the rice. Drizzle sauce over it. Sprinkle with a little bit each of the parsley, spring onions, fried garlic and chicharon. Serve with one fried egg per serving, some of the salsa and a dollop of the chilli oil.
Source: Adora's Box
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