Pork Adobo and Mushroom Pie

Makes 5 pies (15 cm each)

Ingredients

For the Pork Filling
500 g belly pork, cut into thick cubes
65 ml soy sauce
175–200 ml vinegar
½ tsp ground black pepper
1 medium onion, peeled and diced
1 head garlic, separated and smashed
1 tsp peppercorns, lightly crushed
2 bay leaves
1 tbsp brown sugar
250 g mushrooms, sliced
½ tbsp oil
½ tsp salt
500 ml water

For the Pastry
1 packet store-bought shortcrust pastry sheets
1 tbsp cornflour mixed with 1 tbsp water
1 egg, lightly beaten (for glazing)

Method

Marinate the pork with soy sauce, vinegar, and ground black pepper for at least 1 hour.

Heat oil in a medium saucepan. Sauté the onion and garlic until aromatic. Add the pork and cook until lightly browned. Toss in peppercorns and bay leaves, then stir in the brown sugar. Pour in water and simmer on low heat for 20 minutes or until the meat is tender. Add mushrooms and cook for another 10 minutes. Stir in the cornflour mixture, cook for 1 more minute, then remove from heat. Allow the filling to cool, preferably refrigerating it.

On baking day, remove the bay leaves. Roll out the pastry sheets and cut circles 15 cm wide for the base and 13 cm wide for the top crust. Preheat the oven to 180°C.

Place the larger pastry circles in pie tins, pressing gently. Spoon in 3–4 tablespoons of the filling until about two-thirds full. Cover with the smaller pastry circle, pressing and crimping the edges to seal. Trim any excess pastry.

Brush the tops with beaten egg wash and bake for 30–40 minutes, or until the crust turns golden brown.

Tip: For a sharper tang, add more vinegar to the marinade.

🌟 Takeaway

This Pork Adobo and Mushroom Pie is a comforting fusion of Filipino tradition and classic pie-making. The rich, tangy flavours of adobo wrapped in a flaky golden crust make it perfect for family meals, gatherings, or festive occasions. It’s a dish that combines heritage with creativity and is sure to impress anyone at the table. PRIME