Pork Adobo Musubi Recipe: Filipino Rice Sandwich with Tangy Soy-Vinegar Pork

Sometimes it’s hard to come up with new musubi ideas, but this one was easy.

I recently made Filipino pork adobo and had leftovers, so turning it into musubi was an obvious choice. The adobo alone is delicious with rice, but I like adding fresh tomato and lightly blanched cabbage for extra texture and brightness. I highly recommend including them.

Ingredients

I omitted exact quantities because they depend on how many musubi you plan to make and how much adobo you have.

• pork adobo — use your preferred adobo recipe or the Filipino Pork Adobo recipe you have on hand
• tomato — sliced
• cabbage — thinly sliced and blanched
• rice — hot, slightly sticky short-grain or medium-grain rice works best
• nori — sheets for wrapping

Directions

1. Cook the rice and prepare the pork adobo. If you already have leftover adobo, reheat it gently so it’s warm but not falling apart.
2. Slice the tomato into thin, even slices that fit the musubi shape. Slice the cabbage thinly and blanch it in boiling water for 1 minute, then drain and cool briefly.
3. Assemble the musubi. Layer rice on the bottom, add a slice of tomato, top with a portion of adobo, add the blanched cabbage, and finish with another layer of rice. Press gently to compact the musubi. Wrap a strip of nori around the finished piece to secure and add a savory note.
4. Serve immediately and enjoy. These are great warm or at room temperature and make an excellent snack, lunch, or picnic item.

Video

Recipe

Pork Adobo Musubi

Prep time assumes rice and adobo are already made. Ingredient amounts depend on how many musubi you make and how much adobo you have.

Print Recipe
Pin Recipe

Prep Time
10 minutes mins

Cook Time
1 minute min

Total Time
11 minutes mins

Ingredients
Method

Ingredients

• pork adobo
• tomato
• cabbage
• rice
• nori

Method

1. Cook rice and prepare the adobo, or reheat leftover adobo until warm.
2. Slice tomato and cabbage to fit the musubi. Set the tomato aside and blanch the cabbage for 1 minute, then drain.
3. Assemble the musubi: rice, tomato, adobo, cabbage, and a final layer of rice. Press gently and wrap with nori.
4. Serve and enjoy.