Like many Filipino dishes, pork adobo is cooked with dark sugar, vinegar and soy sauce, which are then reduced right down to coat the meat. Jasmine rice flavoured with pandan leaf is a great ...

(Adobo sauce will keep, refrigerated, up to 1 week and can be used on everything from chicken to pork to fish.) Make the chicken fried rice: In a stainless-steel pan, heat oil and butter over ...

Put the meat back into the pan and simmer for about five minutes, then serve the adobo with white rice and green vegetables.

over a bowl of rice. My favorite dish of hers was ... from my mom to deliver the ultimate comfort food, Filipino beef short ribs adobo. The short ribs become very tender after you braise them ...

With influences from so many different cultures and traditions, Filipino food is basically a mosaic of flavors. Lumpia, pancit, and kare kare are reminiscent of dishes found in Asian countries close ...

Add all but 1 teaspoon of the minced garlic, chipotles in adobo and sun-dried tomatoes ... While the picadillo is cooking, gently rewarm the rice. Mix in remaining minced garlic and cilantro.