Bringhe With Crispy Adobo Flakes
* 2 tbsp. vegetable oil
* 1 clove garlic, minced
* 1 medium white onion, chopped
* 1 medium native tomato, chopped
* 3 tbsp. minced ginger
* 1 green bell pepper, diced
* 1 red bell pepper, diced
* 2 cups glutinous rice (malagkit)
* 1 cup jasponica rice
* 2 tsps. turmeric powder
* 1 tsp. atsuete oil
* 4 ½ cups coconut milk
* 500 grams pork pigue, sliced
* 2 cups soy sauce
* 2 cups vinegar
* ¼ head garlic, chopped
* ½ tsp. black peppercorns
* cooking oil (to deep-fry)
1) Heat oil in a large pan over medium heat. Sauté garlic, onion and tomato for 1 minute.
2) Add ginger and bell peppers. Sauté for another minute.
3) Add glutinous and Jasponica rice, turmeric powder and atsuete oil. Mix and sauté for 2 minutes.
4) Add 3 cups water. Bring mixture to a boil. Add coconut milk and mix to combine. Lower heat and simmer until rice is cooked, about 1 hour. Transfer to a serving platter. Set aside and keep warm.
5) Make the adobo flakes: Combine pork, soy sauce, vinegar, garlic, peppercorns and 4 cups water in a casserole. Bring to a boil and cook until meat is tender, about 30 minutes. (Alternatively, you can use leftover adobo.) Drain and shred meat. Heat oil in a deep fry pan. Deep fry shredded pork until crisp and golden.
6) Serve bringhe topped with crispy adobo flakes.