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Cooking and Seasoning

  • Pork Kasim, large diced 500.0 g
  • Garlic 100.0 g
  • Soy Sauce 50.0 ml
  • Vinegar 100.0 ml
  • Black Pepper, cracked 5.0 g
  • Laurel Leaves, 2 pieces 2.0 pc
  • Water 1.0 l

Assembly

  • Garlic, small minced (fried crispy) 100.0 g
  • Oil, for searing
  • Scallions, thinly sliced 25.0 g
  • Rice, cooked 220.0 g
  • Fried Egg, sunny-side up
  1. Cooking and Seasoning

    230 minutes
    1. Heat oil in a pan and sear the pork kasim on both sides. Set aside the pork kasim after.
    2. In the same pan oil, add garlic and sauté until brown.
    3. Put the seared pork kasim back into the pan.
    4. Pour the vinegar and reduce until the texture is syrupy.
    5. Add Knorr Liquid Seasoning , Knorr Pork Broth Paste, water, garlic, soy sauce, black pepper, laurel leaves. Bring to a boil.
    6. Once it is boiling, lower the temperature to simmer and cook for 2 hours or until the pork kasim starts to break.
    7. Once flaking is achieved, strain and reduce the remainder of the sauce until syrupy. Separate the seared pork kasim.
    8. Using a fork, shred the pork kasim and let it cool down.
    9. Fry the shredded pork kasim until crispy and mix with the reduced sauce to glaze.
  2. Assembly

    5 minutes
    1. To plate, place the rice into the bowl.
    2. Arrange the crispy adobo flakes and fried egg.
    3. Sprinkle scallions and garlic.
    4. Serve.