As we all know, Pork Adobo has been one of the favorite Filipino Recipes. Inadobo, which is the manner of cooking this dish, has been regarded as a traditional method of cooking meat and vegetables. This Pork Adobo Recipe is another unique version of the same dish that all of us love.
What make this dish stand out are not the eggs. I must admit that having boiled eggs with pork adobo is a good idea. However, the magnificent taste was actually derived from the additional ingredients which are the oyster sauce and dry sherry. These additional ingredients when combined with the traditional (vinegar and soy sauce) produces a great tasting dish.
Aside from having a good taste, the secret in preparing the best adobo dish is all in the meat. Make sure that the pork is as tender as it can be. You can simmer the pork for about 1 hour to make it tender and to extract the entire porky flavor.
Try this Pork Adobo with Boiled Eggs Recipe and let me know what you think.
- 2 lbs. pork, sliced in 2x2 inch cubes
- 6 pieces boiled eggs, shell removed
- 9 tablespoons soy sauce
- 3 tablespoons white vinegar
- 1½ cup water
- 1 tablespoon oyster sauce
- 1 tablespoon dry sherry
- 6 cloves garlic, crushed
- 2 tablespoons granulated white sugar
- 4 pieces dried bay leaves
- 2 teaspoons whole pepper corn
- 3 tablespoons cooking oil
- In a mixing bowl, combine pork slices with 4 tablespoons of soy sauce. Coat the pork with soy sauce and then marinate for 1 hour.
- Heat a wide cooking pot and then pour-in the cooking oil.
- When the oil becomes hot, put-in the garlic. Add the whole pepper corn and dried bay leaves. Continue cooking until the color of the garlic becomes light to golden brown.
- Add the pork along with the remaining marinade and sherry. Cook for about 5 minutes.
- Pour-in remaining soy sauce, oyster sauce, and water. Let boil and then simmer for about 40 minutes.
- Put-in the vinegar. Allow to re-boil.
- Add the sugar and then stir.
- Put-in the boiled eggs and cook for 2 to 3 minutes.
- Transfer to a serving plate.
- Serve with warm rice. Share and enjoy!
Vanjo Merano says
Vanessa, dry sherry helps hype-up the taste taking it to a different level. It will still taste ok if you won’t add it though, but there will be a huge difference in the overall taste.
idreamgreece says
What is a sherry?
Jenjen1627 says
wine
chefMe says
this recipe is Great!. my hubby and my toddler loved the taste. I used port tail meat with the bones on, since it is naturally soft in texture. I marinated for only 30 mins, I used light soy sauce and rice wine vinegar (substitute to dry sherry). There was this simmering method for 40 mins that it got burned. I took off the meat and cooked it on another pot, and added 1.5 cups of water to reconstitute. When boiling I added the vinegar (red cane), sugar and the 2tbsp rice wine vinegar, and the boiled eggs. Yummy! Lessons learned, it is a blessing in disguise that the sauce burned, because 9 tbsp light soy sauce is too much for the meat. If using light soy sauce, perhaps reduce it by 3 tbsp, Still sarap, sarap!