{"id":167678,"date":"2024-02-17T00:02:41","date_gmt":"2024-02-16T23:02:41","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=167678"},"modified":"2024-02-17T00:02:41","modified_gmt":"2024-02-16T23:02:41","slug":"rick-stein-pork-belly-adobo-with-jasmine-rice-and-mango-atchara-recipe-on-rick-steins-food-stories","status":"publish","type":"post","link":"https:\/\/thetalentzone.co.uk\/musictv\/167678\/rick-stein-pork-belly-adobo-with-jasmine-rice-and-mango-atchara-recipe-on-rick-steins-food-stories\/","title":{"rendered":"Rick Stein pork belly adobo with Jasmine rice and mango atchara recipe on Rick Stein\u2019s Food Stories"},"content":{"rendered":"

Rick Stein served up a tasty Filipino style pork belly adobo with Jasmine rice and mango atchara pickle on Rick Stein\u2019s Food Stories.<\/p>\n

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.<\/p>\n

For the rice: 300g jasmine rice, 2 or 3 large garlic cloves, peeled and chopped, 1 tsp olive oil, 1 bay leaf, \u00bd tbsp cracked black pepper and 1 pandan leaf, fresh or frozen (optional).<\/p>\n

For the mango pickle: 2 unripe mangoes (green mangoes), sliced 1\u20132cm 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\u20134 peppercorns, crushed and \u00bd tsp salt.<\/p>\n

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