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.
Main course
Ingredients
Pork Adobo Fried Rice with Itlog na Pula
Calculate the cost of this dish here:
Number of servings
−
+
Price of the dish on the menu
Total cost of the ingredients
₱18000.0
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Marination
Pork Kasim, large diced
/g
500.0 g
0%
Soy Sauce
/ml
10.0 ml
0%
Black Pepper, cracked
/g
5.0 g
0%
Laurel Leaves, 2 pieces
/pc
2.0 pc
0%
Adobo Sauce
Oil, As Needed
/
0.0
0%
Garlic, sliced
/g
50.0 g
0%
Onion, thinly sliced
/g
100.0 g
0%
Pork Kasim, large diced
/g
500.0 g
0%
Knorr Oyster Flavoured Sauce 3.6kg
/ml
50.0 ml
0%
0
Knorr Liquid Seasoning 3.8L
/ml
10.0 ml
0%
894
Water
/l
1.0 l
0%
Red Onions , thinly sliced
/g
100.0 g
0%
Salt, to taste
/
0.0
0%
Knorr Pork Broth Base 1.5kg
/g
10.0 g
0%
702
Fried Rice
Garlic, small minced (fried crispy)
/g
100.0 g
0%
Adobo Flakes, crispy
/g
500.0 g
0%
Knorr Liquid Seasoning 3.8L
/ml
20.0 ml
0%
894
Adobo Sauce
/ml
100.0 ml
0%
Egg. 2 pieces (beaten)
/pc
2.0 pc
0%
Assembly
Manggang Hilaw, Julienne
/
0.0
0%
Garlic, Small Minced (Fried Cripsy)
/
0.0
0%
Spring Onions, Finely Sliced
/
0.0
0%
Itlog Na Pula, 1 Piece (Sliced)
/
0.0
0%
Ingredient name
/
Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
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)
Preparation
-
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.
-
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.
-
Assembly
5 minutes- Plate the rice into the bowl.
- Arrange the cripsy adobo flakes, manggang hilaw, spring onions and reg eggs.
