Pork Adobo and Fried Rice

Serves 4
Time 2 hours


1kg pork belly, skin removed, cut into large dice


¼ cup oyster sauce
¼ cup soy sauce
½-1 tsp sesame oil
2 tbsp extra virgin olive oil
1 small brown onion
1 knob ginger
6 garlic cloves
2 bay leaves
2 kaffir lime leaves
1 cup shiitake and swiss brown mushrooms
½ bunch coriander, chopped
5 spring onions, chopped into large batons
500ml chicken stock, add more if necessary
1 tbsp brown sugar


Fried Rice
¼ yellow capsicum, chopped
¼ red capsicum, chopped
½ cup cabbage, chopped
1 clove garlic, chopped
2 spring onions, chopped
½ cup frozen peas
½ long red chilli, chopped
½ long green chilli, chopped
¼ cup diced bacon
¼ cup leftover cooked chicken, chopped
½ bunch coriander, chopped
¼ cup soy sauce
3 cups white long grain rice, cooked
Salt and pepper


In a bowl combine the oyster sauce, soy sauce, sesame oil, olive oil, and pork. Stir to ensure the pork is coated in the sauce.

Heat a large pot roast or casserole pot over a low heat and pour in the pork and marinade. Turn down the heat and cover with a lid while you prepare the other ingredients.

Chop the mushrooms into quarters, grate the ginger and garlic, and dice the onion. Throw them all into the pan with the pork along with the whole bay leaves and kaffir lime leaves. Stir to combine, then add the coriander, spring onion, brown sugar and chicken stock and stir again. Cover with a lid and simmer on low heat until the pork is tender (about 1 hour 15 minutes). Add more stock during the cooking process if it starts to dry out.

To make the fried rice, heat some olive oil in a large pan, mix all of the ingredients together except the rice and soy sauce and fry off for a minute or two. Add in the cooked rice and break it up with a wooden spoon, mixing everything together. Add a little water if necessary (if the rice is too dry), then pour in the soy sauce. Season with salt and pepper and stir, then remove from the heat.

Serve the pork adobo hot with the fried rice and garnish with watercress.