This rice dish, though closely influenced by Spanish paella, finds its origins in Pampanga.
This take is topped with crisp adobo flakes, providing a nice contrast to the tender, sticky grains.
Bringhe with Crispy Adobo Flakes Recipe
Bringhe with Crispy Adobo Flakes Ingredients
- 2 tablespoons vegetable oil
- 1 clove Garlic minced
- 1 medium white onion chopped
- 1 medium native tomato chopped
- 3 tablespoons minced ginger
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 cups Glutinous rice (malagkit)
- 1 Cup Jasponica rice
- 2 teaspoons turmeric powder
- 1 teaspoon atsuete oil
- 4 1/2 cups coconut milk
- 500 Grams pork pigue sliced
- 2 cups Soy Sauce
- 2 cups Vinegar
- 1/4 head Garlic chopped
- 1/2 teaspoon black peppercorns
- cooking oil to deep-fry
- Heat oil in a large pan over medium heat. Sauté garlic, onion, and tomato for 1 minute.
- Add ginger and bell peppers. Sauté for another minute.
- Add glutinous and Jasponica rice, turmeric powder, and atsuete oil. Mix and sauté for 2 minutes.
- 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.
- 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 also use leftover adobo.) Drain and shred meat. Heat oil in a deep pan. Deep-fry shredded pork until crisp and golden.
- Serve bringhe topped with crispy adobo flakes.