Filipino adobo meets the classic sausage roll - what’s not to love? Pork shoulder gets marinated overnight, minced with rice and all the good stuff, then wrapped in pastry and baked golden. Crispy, juicy, and perfect with a hit of banana ketchup.
Category
Lunch
Servings
12
Prep time
30
Cook time
40 minutes
Filipino adobo meets the classic sausage roll - what’s not to love? Pork shoulder gets marinated overnight, minced with rice and all the good stuff, then wrapped in pastry and baked golden. Crispy, juicy, and perfect with a hit of banana ketchup.
Ingredients
- 1.2kg pork shoulder, 3cm diced
- ⅓ cup (80ml) coconut vinegar
- 2 tsp caster sugar
- ¼ cup (60ml) dark soy
- ¼ cup (60ml) light soy
- 8 cloves garlic, diced
- 4 bay leaves
- 2 eggs, beaten, + 1 extra
- 1 cup cooked rice
- sea salt and cracked pepper
- 2 x 375g packets frozen puff pastry, thawed
-
banana ketchup (or tomato sauce), to serve
Directions
Combine the pork shoulder with vinegar, sugar, soy sauces, garlic and bay leaves in a large bowl.
- Cover and refrigerate overnight to marinate.
- Drain marinade off into a medium saucepan and place over a medium-low heat.
- Bring to a simmer and cook until reduced by half, then set aside to cool.
- Using a meat grinder, push the pork through the grinder on a coarse blade first, then a finer blade to finish.
- Place the minced meat in a large bowl and mix in reduced marinade, 2 eggs, and rice. Mix until very well combined and season with salt and pepper.
- Preheat oven to 190°C fan force (375°F). Place a seasoned cast iron pan in the oven to preheat.
- Place pastry rolls on a clean work surface, unroll and slice in half to make 4 pieces.
- Divide mince mixture into 4 portions and form into tight logs the length of the longer side of the pastry.
- Place a portion down the centre of the pastry and brush both long edges with some of the extra beaten egg.
- Roll pastry into a log with the seal on the bottom, then brush the tops with more egg.
- Place 2 logs on a sheet of baking paper and lightly make an indent with a knife in the tops to divide the log into 3 portions.
- Transfer the rolls to the heated tray and bake for 35-40 mins, until deep golden brown.
Repeat with the remaining logs, then slice into portions and serve with banana ketchup (or tomato sauce).
Recipe notes
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.
