Lloyd draws on his Filipino heritage and his Auntie’s recipe for this locally loved dish.






Average: 2.7 (26 votes)


Pork Adobo

  • 2 kilos pork belly strips
  • 2 tbsp. finely chopped ginger
  • 2 tbsp. finely chopped garlic
  • ¼ cup sweet dark soy sauce
  • ¼ cup light soy sauce
  • ¼ cup malt vinegar (white or brown)
  • 1 tbsp. clove powder
  • 2 sticks cinnamon
  • 2 star anise
  • Salt – to flavour

Boab Custard with Bush Passionfruit

  • 50 grams of boab powder 2 boab nuts (pulp removed from seeds)
  • 50 grams plain flour
  • 2 eggs
  • ¼ honey
  • 4 cups of milk
  • Thickened cream
  • Bush passionfruit –or regular passionfruit
  • **Virmamix (type of blender if you do not have one use a blender – and mixture must be put into fridge to set)**


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Pork Adobo

Chop pork strips into bit sized cubes. Chop ginger and garlic finely.

Into a large pot add pork cubes, ginger, garlic, cinnamon sticks, anise stars, clove powder, vinegar and salt.

Place lid on pot, and cook on high for 35 – 40 mins.

Check mixture after this time to see if it has begun to reduce – take off lid.

The pork should look very brown in colour as it has soaked up all the ingredients. There should be a lot of juices and this should begin to reduce. A good sign that it is beginning to reduce is the sizzling of the oil in the bottom of the pot.

Keep stirring the contents of the pot to help with the reducing of the liquid/oil and to help it not get burned. Note: This also helps you get to the caramelisation point of the dish with all the ingredients coming together to help bind to the pork.

For a further 15 mins keep stirring and you will now notice the liquid reducing and the oil sizzling. The pork should be falling apart and this means it is now cooked.

Turn off heat and remove the cinnamon sticks and star anise.

Serve with rice.

Boab Custard with Bush Passionfruit 

Ali and Mitch draw on their own bush knowledge by using the humble bush fruit Boab to make a custard with a bush passionfruit topping.

Put all ingredients into a blender (if you do not have a Virmamix use a regular blender) mix all ingredients: adding boab powder first, flour, eggs, honey and milk last.

Blend for 5 mins until all ingredients are combined.

If using the Virmamix cooker you will only need to do this process for 7 mins until the custard is almost set – you can eat it warm of further set in the fridge for a cold dessert.

If using a normal blender, all you need to do is ensure all the ingredients have been mixed completely and the mixture is smooth. This then needs to be set in a fridge and you will have a cold dessert.

Put servings into a small dessert bowl.

Put a dollop of thickened cream in the centre of the custard and then drizzle your passionfruit into the centre of the cream.