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  • Pork Kasim 2.5 kg
  • Vinegar 250.0 ml
  • Black Peppercorns, crushed 8.0 g
  • Oil, For Searing
  • Garlic Cloves, crushed 80.0 g
  • Water
  • Bay Leaves 3.0 pc
  • Black Peppercorn 5.0 g
  • Brown Sugar or Palm Sugar, to taste 20.0 g


  • Jasmine Rice (day-old), cooked 2.0 cup
  • Canola Oil 15.0 ml
  • Unsalted Butter 15.0 g
  • Garlic Cloves 2.0 g
  • Adobo, flaked 50.0 g
  • Adobo Sauce 30.0 ml


  • Egg, fried 1.0 pc
  • Adobo Flakes, fried 50.0 g
  • Tomato & Onion salsa 30.0 g
  • Kangkong (water spinach) leaves, fried 20.0 g
  • Spring Onions 10.0 g
  1. Adobo

    • Knorr Liquid Seasoning and half of the vinegar.
    • Heat oil in a sauce pan.Brown the pork on a all sides.Set the pork aside until ready to use.Remove the pan and drain out the oil.
    • Add the garlic cloves.Add the pork.Deglaze with the remaining marinade.
    • Add enough water to cover the pork.
    • Add the bayleaves and the black peppercorn.Braise the pork until it is tender and cooked through.
    • When the pork is done, taste and adjust seasoning. Add the brown sugar to balance the taste.
    • Separate the cooked pork from the sauce.
    • Using a fork, flake the pork. Portion the flaked pork into 50g packs and the sauce to30ml. Store the portion packs in the chiller or freezer.
  2. Rice

    • In a mixing bowl, season the rice with Knorr Rostip Seasoning Powder.
    • Toss the rice the powder with your hands making sure that everything is already well seasoned.
    • Heat oil in a wok over medium heat.
    • Add the butter, then the garlic.
    • Add the rice. Toss the rice in the pan, making sure it is heated through. Set the rice aside.
    • Using the same wok, add the adobo flakes along with the sauce in the pack. Let it heat through.
    • Then add the rice to the wok. Toss to mix the ingredients evenly. Season with Knorr Liquid Seasoing. Taste and adjust seasoning. Keep warm in a bowl, set aside until ready to plate.
  3. Garnish

    • To plate, place in the rice in the centre of a plate and top with the fried egg.
    • Arrange the crispy adobo flakes,tomato salsa and the crispy kangkong around the rice.
    • Sprinkle the dish with spring onions on top.Serve immediately