A classic pork adobo recipe is an easy recipe to make but sometimes, you want a little extra in there. What you can do: add a wonderfully hard-boiled egg that’s been marinated in the soy sauce-vinegar concoction. The result is a great meal that has tender pork chunks simmered and marinated in the classic soy sauce-vinegar-spices sauce with hard-boiled eggs. It’s the ultimate hearty ulam you want to serve on top of freshly steamed rice.
Adobong Baboy at Itlog Recipe
Adobong Baboy at Itlog Ingredients
- 1 kilo pork kasim cubed
- 6 cloves Garlic whole
- 1/2 Cup Soy Sauce
- 1/2 tesapoon black peppercorns lightly crushed
- 3 large eggs
- 1/3 Cup coconut vinegar
- 2 cups water
- Place pork, garlic, peppercorns, bay leaves, soy sauce, eggs in a bowl, and marinate overnight. In a pressure cooker over medium heat, place marinated pork mixture, except the eggs, into the pot with vinegar and water. (Alternatively, combine ingredients in a large pot.) Bring to a boil then remove any scum that rises to the surface. Set aside eggs.
- Close and then lock the lid. Simmer for 20 minutes. Release the pressure before unlocking the lid. (Alternatively, if using a standard pot, simmer until pork is almost tender, adding more water as needed.)
- When pork is almost tender, place eggs in the sauce, ensuring that it s submerged. (Add more water as needed.) Bring back to a simmer and simmer for 8 minutes.
- Remove eggs from the pot and peel eggs while still hot. Simmer pork until tender. Return eggs to the simmering adobo sauce and let simmer for 5 minutes to quickly season the egg in the adobo sauce. Turn off the heat and serve immediately.