Rick Stein pork belly adobo with Jasmine rice and mango atchara recipe on Rick Stein’s Food Stories

Rick Stein served up a tasty Filipino style pork belly adobo with Jasmine rice and mango atchara pickle on Rick Stein’s Food Stories.

The ingredients are: 2 tbsp vegetable oil, 900g pork belly, skinned weight, cut into cubes, 1 onion, sliced, 9 garlic cloves, grated or finely chopped, 4 dried bay leaves, 250ml sugar cane vinegar or Japanese rice vinegar or apple cider vinegar, 125ml dark soy sauce, 3 tbsp fish sauce, 4 tbsp dark brown sugar, salt and freshly ground black pepper.

For the rice: 300g jasmine rice, 2 or 3 large garlic cloves, peeled and chopped, 1 tsp olive oil, 1 bay leaf, ½ tbsp cracked black pepper and 1 pandan leaf, fresh or frozen (optional).

For the mango pickle: 2 unripe mangoes (green mangoes), sliced 1–2cm thick, 2 tbsp raisins, 250ml sugar cane vinegar (alternatively use rice vinegar or apple cider vinegar), 45g caster sugar, 1 bay leaf, 2 whole cloves, 2 garlic cloves, crushed, 3–4 peppercorns, crushed and ½ tsp salt.

See recipes by Rick in his book titled: Rick Stein’s Food Stories available from Amazon now.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.