Nanay’s Filipino Fusion Recipe

Marinate

In a medium bowl combine pork cubes, vinegar, soy sauce, crushed garlic, bay leaves, peppercorns, brown sugar, water and 1/2 tsp salt. Toss to coat, cover and refrigerate at least 1 hour, preferably 3–4 hours or overnight for deeper flavor.

Braise

When ready to cook, transfer marinated pork and its liquid to a heavy-bottomed skillet or Dutch oven. Bring to a simmer over medium heat, then reduce to low, cover and braise gently until pork is tender, 45–55 minutes. Check once halfway and stir gently. If liquid reduces too quickly, add up to 1/4 cup water.

Reduce & Crisp (finish)

Remove lid, increase heat to medium-high and cook until sauce reduces and coats the pork, about 6–8 minutes. For a slightly crisped exterior, transfer pork pieces to a hot skillet with 1 tsp oil and sear 1–2 minutes per side until edges caramelize. Reserve 3–4 tablespoons of the reduced adobo sauce for plating; keep remaining sauce to mix with coconut-turmeric sauce if desired.

In a small saucepan, heat 1 tsp oil over medium heat. Add minced shallot, ginger and grated turmeric; sauté 1–2 minutes until fragrant and translucent.

Pour in coconut milk and the reserved 3–4 tablespoons adobo sauce (or up to 1/4 cup) from the pork braise. Bring to a gentle simmer, stir in fish sauce and lime juice, then simmer 4–6 minutes to thicken slightly. Taste and adjust seasoning with black pepper and a pinch more salt or fish sauce as needed. Keep warm.

Make Crispy Garlic

Heat 2 tbs vegetable oil in a medium nonstick skillet over medium heat. Add thinly sliced garlic in an even layer and fry, stirring frequently to prevent burning, until deep golden brown and crisp, about 2–4 minutes. Remove garlic with slotted spoon to a paper towel-lined plate; reserve garlic oil for the rice.

Stir-Fry Rice

Add 1 tbs of the reserved garlic oil (or vegetable oil) back to a large wok or wide skillet over medium-high heat. Sauté the white parts of the sliced spring onions and julienned carrot 1–2 minutes until softened. Add green beans and cook another 1–2 minutes until bright but still crisp. Increase heat to high, add cooled cooked rice and spread it out — let sit 1 minute to develop a light crust, then toss to combine.

Season rice with light soy sauce, sesame oil, remaining pinch of salt and black pepper. Stir-fry 2–3 minutes until rice is heated through and vegetables are evenly distributed. Fold in half of the crispy garlic for texture and adjust seasoning to taste.

Divide the pancit-style rice among 4 plates (serves 4). Spoon a generous portion of the adobo-marinated pork on top of each rice bed.

Ladle the warm coconut-turmeric sauce around/over the pork (about 2–3 tbs per serving) so it pools into the rice without making it soggy.

Sprinkle remaining crispy garlic and fried shallots over each plate, scatter cilantro leaves, and top with sliced green part of spring onions. Serve with calamansi or lime wedges and optional quick-pickled cucumber on the side.

To enjoy: squeeze calamansi/lime over the dish for brightness and, if desired, drizzle any remaining adobo-coconut sauce at the table.