Pork Adobo Fried Rice with Itlog na Pula
Capture the essence of Filipino cooking with this all-day breakfast recipe! The savoriness of the adobo fried rice and itlog na pula is complemented by the refreshingly sour kick of green mangoes. A filling dish to serve any time of the day.

Ingredients
Marination
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Pork Kasim, large diced 500.0 g
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Soy Sauce 10.0 ml
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Black Pepper, cracked 5.0 g
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Laurel Leaves, 2 pieces 2.0 pc
Adobo Sauce
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Oil, As Needed
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Garlic, sliced 50.0 g
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Onion, thinly sliced 100.0 g
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Pork Kasim, large diced 500.0 g
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Water 1.0 l
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Red Onions , thinly sliced 100.0 g
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Salt, To Taste
Fried Rice
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Garlic, small minced (fried crispy) 100.0 g
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Adobo Flakes, crispy 500.0 g
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Adobo Sauce 100.0 ml
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Egg. 2 pieces (beaten) 2.0 pc
Assembly
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Manggang Hilaw, Julienne
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Garlic, Small Minced (Fried Cripsy)
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Spring Onions, Finely Sliced
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Itlog Na Pula, 1 Piece (Sliced)
Preparation
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Marination
5 minutes In a bowl, marinate the pork kasim with soy sauce, vinegar, pepper and laurel leaves for 2 hours. -
Adobo Sauce
15 minutes- In a hot pan add oil and sauté the garlic until crispy.
- Add onions and cook until slightly caramelized.
- Strained pork kasim and add into the pan. Set the marinade aside.
- Add the water and Knorr Pork Broth Base, bring to a boil.
- Lower the heat and simmer until tender.
- Once the pork kasim is tender, add the Knorr Liquid Seasoning 3.8L and Knorr Oyster Sauce 3.6kg. Season with salt if needed.
- Strain the adobo sauce, shred the pork kasim and reserve the sauce for the fried rice.
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Fried Rice
10 minutes- In a wok add oil and add the garlic, cook until crispy brown.
- Pour the beaten egg and cook to scramble.
- Add the day old long-grain rice and stir-fry until the rice is popping and starts to color.
- Pour the Knorr Liquid Seasoning and adobo sauce into the wok.
- In a new pan, fry the adobo flakes until cripsy.
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Assembly
5 minutes- Plate the rice into the bowl.
- Arrange the cripsy adobo flakes, manggang hilaw, spring onions and reg eggs.