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  • Pork Kasim, large diced 500.0 g
  • Soy Sauce 10.0 ml
  • Black Pepper, cracked 5.0 g
  • Laurel Leaves, 2 pieces 2.0 pc

Adobo Sauce

Fried Rice


  • Manggang Hilaw, Julienne
  • Garlic, Small Minced (Fried Cripsy)
  • Spring Onions, Finely Sliced
  • Itlog Na Pula, 1 Piece (Sliced)

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.



  1. Marination

    5 minutes In a bowl, marinate the pork kasim with soy sauce, vinegar, pepper and laurel leaves for 2 hours.
  2. Adobo Sauce

    15 minutes
    1. In a hot pan add oil and sauté the garlic until crispy.
    2. Add onions and cook until slightly caramelized.
    3. Strained pork kasim and add into the pan. Set the marinade aside.
    4. Add the water and Knorr Pork Broth Base, bring to a boil.
    5. Lower the heat and simmer until tender.
    6. Once the pork kasim is tender, add the Knorr Liquid Seasoning 3.8L and Knorr Oyster Sauce 3.6kg. Season with salt if needed.
    7. Strain the adobo sauce, shred the pork kasim and reserve the sauce for the fried rice.
  3. Fried Rice

    10 minutes
    1. In a wok add oil and add the garlic, cook until crispy brown.
    2. Pour the beaten egg and cook to scramble.
    3. Add the day old long-grain rice and stir-fry until the rice is popping and starts to color.
    4. Pour the Knorr Liquid Seasoning and adobo sauce into the wok.
    5. In a new pan, fry the adobo flakes until cripsy.
  4. Assembly

    5 minutes
    1. Plate the rice into the bowl.
    2. Arrange the cripsy adobo flakes, manggang hilaw, spring onions and reg eggs.