Filipino Pork Adobo with Rice
A Filipino dinner sized for one person, ready in 22 minutes. About 580 kcal and 46 g protein.
Per portion
Calories from protein 32%, carbs 36%, fat 32%. Estimated from the ingredients.
Roughly £2.90 a portion.
Method
- 1
Brown the pork in the oil over high heat for 2–3 minutes, then tip onto a plate. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 2
Add the soy sauce, vinegar, garlic, bay leaf, peppercorns and 4 tbsp water to the pan.
- 3
Simmer uncovered for 5 minutes until the sauce has reduced slightly, then return the pork and simmer for 3–4 minutes until cooked through and glazed. Meanwhile, heat the rice (microwave a pouch, or reheat leftover rice until piping hot). A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 4
Taste before adding any salt, as the soy usually covers it, then serve over the rice.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/filipino-pork-adobo-with-rice/
