Pork Belly Adobo Fried Rice

Pork belly simmered in soy sauce, vinegar, garlic, and peppercorns until perfectly tender, mixed with egg and pea fried rice. Simple, delicious, and it’s all in one pot!

Done in 1 hour

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Filipino adobo is thought of as the unofficial dish of the Philippines. Here, we've used pork belly adobo and combined it with fried rice, and it truly is a match made in heaven.


Brown the pork belly cubes in a large, heavy bottomed pan until brown on all sides. Remove from the pan, then add all of the adobo ingredients, bring to a boil, then add the pork back in.

Cook for 30-45 mins on medium/low, or until the pork is fork tender and the sauce has reduced. If the pork is ready but the sauce hasnt reduced yet, just remove the pork and allow the sauce to reduce on its own.

Remove the pork and sauce from the pan. Add your eggs with a splash of oil. Season with salt. Once scrambled, remove. Add the spring onions, leftover adobo garlic, and ginger with more oil, and cook until just soft.

Add the cooked rice, frozen peas, and a good spoonful of the leftover adobo sauce. Stir through the pork, leaving some for garnish at the end.

Plate up, finish with more pork, extra spring onions, sesame seeds, and red chilli. Enjoy!

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Spencer Lengsfield

Spencer Lengsfield

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