Adobo is a traditional Filipino way to cook pork, when pieces of meat are stewed in a mixture of brown soy sauce sugar, vinegar and spices and as a result it is covered fantastically delicious sweet-tart sauce. For cooking this more suitable for special occasions natural pork patties on the bones. They are fried on in a frying pan, and then sauce is prepared on their juices and mixed again with cutlets. White rice boiled with garlic and bay leaf for a vibrant aroma, as well as fried eggs. Nutritional Information per serving: (4 total) Calories 628, total fats 27 g., saturated fats 7 g., proteins 40 g., carbohydrates 53 g., fiber one g, cholesterol 274 mg., sodium 1540 mg., sugar 12 g. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. long-grain white rice
- 4 natural pork patties on the bones (1 cm thick .; about 170 gr. each)
- 6 cloves of garlic (1 minced, 5 crushed)
- 3 bay leaves
- 3 tbsp. l olive oil
- 1 large onion, thinly sliced
- 0.5 tbsp. lightly salted soy sauce
- 3 tbsp. l brown sugar
- 3 tbsp. l distilled white vinegar
- 4 large eggs
- 3 feathers of green onion, finely chopped
Recipes with similar ingredients: pork loin, pork, rice long grain, green onion, bay leaf, eggs
Recipe preparation:
- Boil the rice as recommended on the package, adding crushed garlic and 1 bay leaf to the water.
- Meanwhile, in a large frying pan over medium heat, heat 2 tbsp. l olive oil. Sprinkle pork patties with salt and black. pepper, put in a pan and fry until they are browned and do not fry, for 2-3 minutes on each side. Shift to a plate.
- Add chopped garlic and onions to the pan and fry, stirring until onion softens, about 5 minutes. Pour in soy sauce, add brown sugar, vinegar, 0.5 tsp. black pepper the remaining 2 bay leaves and 1.5 tbsp. water. Bring to a boil then reduce heat and simmer until slightly thickened, 8-10 minutes. Return the pork cutlets and all the juices that stand out to the pan and warm for 1-2 minutes.
- Meanwhile, in a separate large non-stick pan coating on a moderate heat, heat the remaining 1 tbsp. l olive oil. Break the eggs and fry until the whites are frozen 3-4 minutes. Salt.
- Remove bay leaf from rice and sauce. Spread the rice by plates. Add pork cutlets and sauce, then put on top on every serving is scrambled. Sprinkle with green onions and black pepper.
