Focused recipe
Adobong Baboy with Boiled Egg
A milder Filipino pork adobo version made with pork shoulder, light soy sauce, and beef broth, then finished with boiled eggs.
Asian Filipino Updated 4/5/2016
Ingredients
Measured from the catalog payload.
- 1 lb pork shoulder cut into cubes
- 3 pieces boiled egg shell removed
- 1/2 cup light soy sauce
- 2 tablespoons white vinegar
- 3/4 cup beef broth
- 3/4 cup water
- 4 cloves garlic crushed
- 1 teaspoon granulated white sugar
- 3 pieces dried bay leaf
- 1 teaspoon peppercorn
- 3 tablespoons cooking oil
- salt
Instructions
9 cooking steps
- Combine the pork and light soy sauce in a bowl. Mix well, then marinate for 1 hour.
- Heat the oil in a pan. Add the garlic and cook until golden brown, then remove the garlic and set it aside.
- Add the marinated pork along with the remaining marinade. Cook until it turns brown, about 3 to 4 minutes.
- Pour in the water and beef broth. Let it boil.
- Add the peppercorn, bay leaves, and the toasted garlic. Cover and cook over low to medium heat for 30 to 40 minutes, until the pork is easy to chew. Add more water if the liquid starts to dry out.
- Pour in the vinegar. Let the liquid boil again, then stir.
- Add the sugar and the boiled eggs. Cook for 3 to 5 minutes, then add salt only if needed.
- Transfer to a serving bowl.
- Serve. Share and enjoy!
Catalog details
Useful for browsing and sync.
Dinner, Lunch, Main Course, Main Dish, Pork adobo, comfort food, Filipino pork adobo with egg, light soy sauce pork adobo, low sodium pork adobo, milder pork adobo, one-pot, pork shoulder adobo with egg, Savory Public recipe Revision 1