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Grilled Chicken and Pork Adobo with Poached Eggs and Negros Japanese Rice

·         Serves 4

Ingredient

·         1/4 kilo Japanese rice

·         2 tablespoons cooking oil

·         1 1/2 tablespoons chopped red onion

·         2 teaspoons minced garlic

·         1/2 teaspoon black peppercorns

·         1 bay leaf

·         1/2 teaspoon chili flakes

·         1/4 kilo pork liempo, cubed

·         1 chicken breast, cubed

·         3 tablespoons soy sauce

·         2 tablespoons + 2 teaspoons

·         cane vinegar, divided

·         1 tablespoon sugar

·         salt, to taste

·         4 eggs

Recipe

1.    Wash Japanese rice at least 10 times then cook in a rice cooker.

2.    Heat cooking oil in a pan and sauté onion, garlic, peppercorns, bay leaf and chili.

3.    Add pork and chicken pieces then soy sauce and stir well. Add 2 tablespoons vinegar. Let boil first before mixing again.

4.    Add sugar and salt and mix well. Let simmer until meat is cooked all the way through. Remove meat from the pan and let sauce reduce further over the heat.

5.    Grill chicken and pork until grill marks appear.

6.    In a small pot, add water and remaining vinegar. Add eggs to the liquid and poach for exactly 8 minutes.

7.    To make rice toppings, divide Japanese rice among 4 bowls. Add the adobo, top with sauce, and add 1 poached egg to each bowl. Serve hot

Grilled Chicken and Pork Adobo with Poached Eggs and Negros Japanese Rice

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