Bringhe with Crispy Adobo Flakes Recipe

This bringhe version is topped with crisp adobo flakes!

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

Happy Ongpauco-Tiu
This bringhe version is topped with crisp adobo flakes!
Prep Time 45 minutes
Cook Time 2 hours
Resting Time 30 minutes
Total Time 2 hours 45 minutes
Course Main Dishes
Cuisine Filipino
Servings 8


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.
Keyword bringhe
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