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Marination

  • 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

  • Oil, as needed
  • Garlic, sliced 50.0 g
  • Onion, thinly sliced 100.0 g
  • Pork Kasim, large diced 500.0 g
  • Water 1.0 l
  • Red Onions , thinly sliced 100.0 g
  • Salt, to taste

Fried Rice

  • Garlic, small minced (fried crispy) 100.0 g
  • Adobo Flakes, crispy 500.0 g
  • Adobo Sauce 100.0 ml
  • Egg. 2 pieces (beaten) 2.0 pc

Assembly

  • Manggang Hilaw, julienne
  • Garlic, small minced (fried cripsy)
  • Spring Onions, finely sliced
  • Itlog Na Pula, 1 piece (sliced)
  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.