Crunchy hash browns, tender pork adobo, and vibrant veggies come together in this dish. A classic Asian recipe including our mini hash browns. 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 Hash Browns
50 g chopped cucumber
50 g sliced red onion
50 g pickled carrots
Chopped pork adobo
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
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.
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.
Prepare the hash browns according to the package instructions.
Fill the Chinese bun with hash browns, pork adobo and vegetables.
Your guests will love this combination. Enjoy!
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