Adobo Buns

Crunchy hashbrowns, tender pork adobo, and vibrant veggies come together in this dish. A classic Asian recipe including our mini hashbrowns. This shredded potato specialty is simple to prepare and brings diversity to your menu and dishes.

This is what you need for two people

• 4 pieces of Mini Waffle Hashbrowns

• 50 g chopped cucumber

• 50 g sliced red onion

• 50 g pickled carrots

• Chopped pork adobo

• Coriander

• Chinese steamed buns

For the pork adobo

• 500 g pork belly

• 1 tbsp. chopped garlic

• 2 bay leaves

• 1 tsp. peppercorn

• 4 cups water

• ¼ cup vinegar

• ½ cup vegetable oil

• 5 tbsp. soy sauce

• 2 tsp. salt

For the pickled carrots

• 200 g carrot, julienned

• ¼ cup vinegar

• ½ cup sugar

• ½ tsp. salt

• ¼ cup water

This is how you prepare your dish

1. Stir-fry the pork belly in a pan until cooked through, then put it in a pot. Add water, vinegar, garlic, bay leaves and pepper. Heat and bring to a boil, season with soy sauce and salt. Lower the heat and let simmer until the pork is tender. Chop the pork into bite-size and set aside.

2. Add vinegar, sugar, salt and water into a pot. Bring to a boil then reduce to simmer, remove from heat and let cool completely. Add carrot and mix well together. Refrigerate for 30-60 minutes.

3. Prepare the hashbrowns according to the package instructions.

4. Fill the Chinese bun with hashbrowns, pork adobo and vegetables.

Your guests will love this combination. Enjoy!