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

Serves 4



for the pork

500gpork belly, diced

150mlsoy sauce

200mlcider vinegar


3bay leaves

4garlic cloves

1 tbspblack peppercorns

2whole dried chillies

2 tbspvegetable oil

for the fried rice

250gcooked white rice

3eggs, beaten

2spring onions, finely chopped

1 tbspginger, minced

100gfrozen peas, defrosted

Leftover adobo sauce

Spring onions and chilli, to garnish

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!

What do you think of the recipe?

Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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