Adobo with Pugo
Unilever Food Solutions Philippines
Recipe detail information Adobo with Pugo
Yield
1 batches
Ingredients (1 batches) Amount
Measure
Name
1.00
kg
BBQ Pork Belly, cut into approx. 5cm/2in squares
120.00
ml
Soy Sauce - plain
375.00
ml
Vinegar - local
50.00
g
Garlic, peeled
5.00
g
Black Peppercorn (crushed)
60.00
ml
Oil - Cooking
30.00
g
Knorr Pork Broth Base - 6 x 1.5 kg
3.00
pc
Herbs Dried - Bay Leaf
10.00
pc
Peppercorns
125.00
ml
Bango Kecap Manis - 24 x 225 ml
10.00
pc
Eggs, quail (hard boiled and peeled)
100.00
g
Garlic Chives (whole bulb chives sliced into 1 inch)
20.00
g
Toasted Garlic Chips
1
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
08.05.2017
Unilever Food Solutions Philippines
Recipe detail information
1000 g pork belly or liempo ( large dice )
Preparation 1. Marinate large diced pork belly with soy sauce, vinegar, garlic and crushed black peppercorn. Keep overnight in the chiller. 2. Heat oil in a large saute pan. Drain the pork from the marinade. Reserve the liquid. Lightly sear the pork and transfer them to a braising pan. 3. Remove excess oil from the pan and deglaze the pan with the reserved marinade. Add the Knorr Pork Broth and water. Let it come to a boil and add the liquid to the braising pan. 4. Add the bay leaves to the pan and the black peppercorns. Let it simmer until pork is fork tender. 5. Add the Bango Kecap Manis. Adjust seasoning. Add more water if sauce appears too thick. 6. Add the hard boiled quail eggs and garlic chives or stalks 7. Transfer dish to a serving plate and sprinkle with garlic chips before serving
2
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
08.05.2017
Recipe detail information Adobo with Pugo
Yield
1 batches
Ingredients (1 batches) Amount
Measure
Name
1.00
kg
BBQ Pork Belly, cut into approx. 5cm/2in squares
120.00
ml
Soy Sauce - plain
375.00
ml
Vinegar - local
50.00
g
Garlic, peeled
5.00
g
Black Peppercorn (crushed)
60.00
ml
Oil - Cooking
30.00
g
Knorr Pork Broth Base - 6 x 1.5 kg
3.00
pc
Herbs Dried - Bay Leaf
10.00
pc
Peppercorns
125.00
ml
Bango Kecap Manis - 24 x 225 ml
10.00
pc
Eggs, quail (hard boiled and peeled)
100.00
g
Garlic Chives (whole bulb chives sliced into 1 inch)
20.00
g
Toasted Garlic Chips
1
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
08.05.2017
Unilever Food Solutions Philippines
Recipe detail information
1000 g pork belly or liempo ( large dice )
Preparation 1. Marinate large diced pork belly with soy sauce, vinegar, garlic and crushed black peppercorn. Keep overnight in the chiller. 2. Heat oil in a large saute pan. Drain the pork from the marinade. Reserve the liquid. Lightly sear the pork and transfer them to a braising pan. 3. Remove excess oil from the pan and deglaze the pan with the reserved marinade. Add the Knorr Pork Broth and water. Let it come to a boil and add the liquid to the braising pan. 4. Add the bay leaves to the pan and the black peppercorns. Let it simmer until pork is fork tender. 5. Add the Bango Kecap Manis. Adjust seasoning. Add more water if sauce appears too thick. 6. Add the hard boiled quail eggs and garlic chives or stalks 7. Transfer dish to a serving plate and sprinkle with garlic chips before serving
2
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
08.05.2017
