My belief in "blessing in disguise" was once more elevated after I tasted this fried rice while crossing my fingers behind me. It all started with my obsession with cooking an authentic pork adobo dish and adobo rice. I found a recipe authentic enough for me to try. The writer of the recipe included photos of his "adobong puti". It looked good! So I went ahead and assembled my adobo -- lots of pork fat, pork belly slices, and the usual adobo ingredients sans the soy sauce. Salt was used instead. After hours of simmering over very low heat, I peeped into the pan and saw disaster swimming in a lot of oil and somewhat sour garlic flavored soup. Nooooo...! I set aside the oily marinade for the dogs' breakfast the next day. Fast forward to the next morning with me preparing what was supposed to be a breakfast fare for my pets. I ended up gobbling the rice instead, hahahah!
Marinade ingredients:
Procedure:
Marinade:
Adobo Rice:
Marinade ingredients:
- - pork fat
- - pork belly slices
- - 1 whole crushed garlic head per kilo of meat
- - whole black pepper corns
- - dry bay leaves
- - salt
- - vinegar
Procedure:
Marinade:
- Simmer the marinade in thick bottomed pan for 2-3 hours on very low heat.
- When meat is super tender, separate the meat from the oily soup. Do not strain.
- Transfer in a container for future use as flavoring.
Adobo Rice:
- Pour some of the marinade on a frying pan and make sure that surface is completely oil. Include some of the bits and pieces together with some of the garlic.
- Add left over rice and stir fry.
- Sprinkle with salt and pepper according to your taste preference.