Andy's pork adobo is a delicious and hearty dish inspired by the Philippines that combines savoury soy sauce, tangy vinegar, and fragrant garlic to create a rich and flavourful sauce that perfectly seasons succulent pork.
This braised pork recipe is always on the menu on el Día de la Matanza, and it was one of my da’s favourites. The way my mum makes it is quite simple: she just slow-cooks the ribs until really tender, and then she adds the potatoes – she doesn’t include the crumbs. Both ways are delicious, but I think the crumb adds an extra something special.
This is the perfect way to showcase the incredible taste and texture of Fable. This melt-in-your-mouth plant based slow-cooked ‘pulled pork’ or ‘braised beef’ burger with BBQ sauce, slaw and a soft brioche bun is in-it-to-win-it.
