Can I use pre-minced pork instead of grinding it myself?

You can, but grinding it yourself gives you better texture and flavour control. Pre-minced is fine but just make sure it’s not too lean.

Do I have to marinate the pork overnight?

For best flavour, yes. But if you’re in a rush, a couple of hours will still do something.

What if I can't find coconut vinegar?

White vinegar or rice vinegar will do the trick. Coconut vinegar just adds a slightly mellower tang.

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Adobo Sausage Roll

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Adobo Sausage Roll

Category

Lunch

Cuisine

Australian

Servings

Prep Time

30 min

Cook Time

40 min

Want a new sausage roll flavour to try? I decided I wanted to try and make a new flavour sausage roll, one that could feature flavours from another cusinen that I love. So this is my combination of Filipino Adobo and a classic sausage roll.

The cook

The adobo marinade is the entire flavour base of this dish. Pork shoulder is marinated overnight in coconut vinegar, dark and light soy sauce, garlic and bay leaves. A quick marinade gives you surface seasoning only, a long one allows the flavours to penetrate the meat and build depth.

After marinating, the liquid is drained and simmered down to a concentrated glaze that goes into the mince mixture, so every part of the filling carries the adobo flavour. The pork goes through the grinder twice, coarse blade first then fine, building a cohesive texture that holds its shape inside the pastry without becoming dense.

Cooked rice in the filling will be our binder and a moisture buffer, keeping the mixture from drying out during the long bake. The critical technique for a crispy base is preheating the cast iron or baking tray before the rolls go on. The pastry makes contact with a hot surface immediately and starts crisping from the bottom straight away. Serve with banana ketchup, the classic Filipino condiment and a natural partner for anything adobo-flavoured.