Pork Adobo Fried Rice

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The best way to use leftover pork adobo! This Filipino fried rice recipe uses day-old rice and shredded adobo for a quick, flavorful meal any time

Prep Time5

Cook Time5

Total Time10

Course: Breakfast, Main Course, Side Dish

Cuisine: Filipino

Servings:

2 Tbsp neutral flavored oil suitable for high heat such as grapeseed oil, avocado oil, or vegetable oil
6 cloves garlic minced
4 cups cooked white rice*
preferably day-old, cold  
1 Tablespoon reduced sodium soy sauce
1 Tablespoon water* or chicken broth
1 ½ cups shredded pork adobo or more as desired

2 pounds pork shoulder cut into 2-inch chucks
1 cup water
½ cup white vinegar
¼ cup soy sauce
1 head garlic peeled and minced (about 10-15 cloves garlic)
1 Tablespoon whole black peppercorns (placed in a tea sachet or cheesecloth for easy removal)
3 pieces bay leaf (dried laurel leaves)

Heat oil in a large sauté pan or wok over medium heat. Add the minced garlic and cook, stirring constantly, for about 45 seconds until fragrant and lightly golden.
Add the rice, soy sauce, and water, then crank the heat to high. Break up any clumps with your spatula and toss everything together. Cook for 2-3 minutes until the rice is heated throughout.
Add pork adobo and two tablespoons adobo sauce*. Stir to combine and cook for another minute until the pork is warmed through. Serve immediately topped with a fried egg, chopped green onions, and crispy fried garlic.

Place cut pork shoulder in a large saute pan or sauce pot. Pour in water, vinegar, and sauce pot. Add garlic, peppercorn bag, and bay leaves.
Set over medium-high heat and bring mixture to a boil. Reduce heat, cover pot, and let mixture simmer for 30-40 minutes until meat is tender. During cooking, occasionally turn pieces of meat for even braising.
Taste sauce. Add additional soy sauce, vinegar, or water according to taste preferences. Before serving, remove black peppercorn bag and bay leaves.

This works best with leftover adobo which has had time to fully absorb the flavors of the sauce.
Use your choice of white rice. I recommend: Jasmine, short-grain rice or medium-grain rice.
See pork adobo recipe post for more detailed instructions regarding ingredient choices and cooking methods.