Ross Magnaye’s Adosilog

A recipe by Ross Magnaye, featuring Filipino pork and chicken adobo, garlic fried rice and a fried egg.
Read his story here.

Pork and Chicken Adobo

Ingredients –

1kg chicken drumlettes or legs

1kg pork belly, diced

2 whole cloves garlic

Handful of black peppercorns 

3 fresh or dried bay leaves

1L Filipino coconut vinegar or paumbong

1L bottle Silver Swan Soy Sauce

Olive or vegetable oil, for frying

Eggs, to be fried and place on top

Banana leaves, to serve on

Method –

Crush garlic in a mortar and pestle or chop finely, then crush black peppercorns in mortar and pestle.

Heat oil in a medium based pan. Fry garlic and pork until caramelised, then add chicken.

Once pork and chicken are caramelised, get rid of excess oil or fat from the pan. Add vinegar, soy sauce, black pepper and bay leaves.

Reduce and cook until desired consistency and flavour is reached. Fry egg sunny side up to place on top of finished dish.

Garlic Fried Rice

Ingredients –

1kg jasmine rice, cooked

1 whole clove garlic, finely chopped

Salt, to taste

Method –

Add oil to a large frying pan and sauté garlic until just caramelised. Add rice to the pan and fry until rice is no longer chunky, then season with salt. Continue to cook until rice is hot and garlic is fragrant.

To Assemble

Place some cooked adobo on a bowl or plate with garlic rice on the side, and top with fried egg.