Pork Adobo & Brown Rice

One of my favourite Filipino dishes has to be adobo. Chicken or pork...or chicken AND pork. We call this CPA in our family. Not the healthiest of meals (I saved myself a tiny bit by cutting off most of the fat!) but definitely delicious.



For 4 servings-

This is what you'll need:

400g rice - white or brown
600g lean pork, diced (I used pork belly because it's all we had but it is particularly fatty so I don't recommend it - unless you're like my Tito (uncle) Boy who ONLY eats the fat) You can also use chicken or a combination of both.
2 cloves garlic, peeled and crushed
1 medium onion, diced
130ml soy sauce
130ml white vinegar
250ml water
4 bay leaves (dried)
2tbsp corn starch/corn flour
1tbsp black peppercorns (though when I cook this for John I use ground black pepper so that's fine too)
3tbsp oil

This is what you do:

1)In a large pan, fry garlic and onion until soft.
2) Add pork, water, soy sauce, vinegar and bay leaves. Simmer until meat is tender. Start cooking your rice according to instructions on the packet.
3) When meat is cooked, remove from sauce and fry in a non stick pan until brown.
4) Return the meat to the sauce and add corn starch to thicken.
5) Once thickened, simmer for a further 3 or 4 minutes.
6) Serve with rice and enjoy!