Bringhe with Crispy Adobo Flakes Recipe

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.