Here’s a simple, comforting dish: Pork and Rice, which can be made in many styles—from Filipino adobo-inspired bowls to simple skillet versions. Here’s a versatile recipe:
Ingredients (serves 4)
- 1 lb (450 g) pork shoulder or belly, cut into cubes
- 1 cup rice (white or jasmine), rinsed
- 2 cups water or broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp soy sauce (or to taste)
- 1 tsp salt
- 1/2 tsp black pepper
- 1–2 tbsp oil for cooking
- Optional: 1 carrot or bell pepper, chopped, for color
- Optional garnish: green onions or parsley
Instructions
- Cook the pork
- Heat oil in a skillet or pot over medium heat.
- Sauté garlic and onion until fragrant.
- Add pork cubes, season with salt and pepper, and cook until browned on all sides.
- Add liquid
- Stir in soy sauce. Add rice and water/broth.
- Bring to a boil.
- Simmer
- Reduce heat to low, cover, and simmer 18–20 minutes (or until rice is cooked and liquid is absorbed).
- Stir occasionally to prevent sticking.
- Add vegetables (optional)
- About 5 minutes before done, add chopped carrots, bell peppers, or peas. Cook until tender.
- Serve
- Fluff rice, adjust seasoning, and garnish with green onions or parsley.
💡 Tips
- For a crispy pork version, pan-fry pork separately and then combine with cooked rice.
- For extra flavor, add a splash of oyster sauce or a pinch of paprika.
- This can also be cooked in a rice cooker by browning pork first, then adding rice, liquid, and vegetables.
If you want, I can give a Filipino-style Pork and Rice recipe called Pork Sinangag or Garlic Fried Pork Rice that’s extra flavorful and perfect for leftovers.
Do you want me to do that version?
