Pork Adobo Donburi Recipe
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- 1/2 lb of ground pork
- 2 tsp soy sauce (cheaper the better - but not the kind made of hair)
- 2 tsp vinegar
- 2 tsp fish sauce (patis)
- 2 tsp brown sugar (or regular sugar)
- 2 cloves minced garlic
- 1 small onion chopped
- black pepper & salt
- 2 eggs
- green onions (optional)
- steamed rice (preferably short grain rice)
How to make Pork Adobo Donburi
O HAI! Long time no post here, but since I've been cooking a lot lately, I thought I would start this back up.
The latest dish that I made that's worth posting is a fusion type dish that falls in the realm of comfort food. I love me some donburi. You name it - gyudon, oyakodon, tendon, sashimidon - I loves it. Something about having a complete meal in one bowl makes it so easy to love. I also love me some Pinoy food. And adobo being the quasi national dish of the Philippines, made this easy for me.
This dish is actually my lazy version of a Taiwanese snack that I love of the same concept. Except the spices for the pork are different. Also instead of using a boiled marinated egg, to use chopped tamagoyaki.
Concept is simple. Pork adobo over rice with egg.
- Make the marinade by mixing the vinegar, soy sauce, fish sauce, brown sugar garlic, and a good amount of black pepper and combine with the ground pork. Let it sit for a while.
- Heat a pan with some oil and start browning the chopped onion. Combine the ground pork and cook by continuing to separate the meat until you have a nice melange of cooked ground pork.
- You can cook in some chopped green onions at this point to lighten the heaviness of the pork.
- You can actually prepare this ahead of time, but make some tamagoyaki and cut neatly into cubes. Tamagoyaki = egg + splash of dashi + bit of sugar. Folded while cooked.
- Then in a bowl, layer on your desired amount of rice, cover with the adobo pork and top with cubed tamagoyaki.
- Feed your face.