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Pork Adobo with Boiled Eggs

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…

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By: Vanjo Merano 4 Comments Updated: 2/28/19

This post may contain affiliate links. Please read our disclosure policy.

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.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Pork Adobo with Boiled Eggs

Prep: 10 minutes minutes
Cook: 1 hour hour
Total: 1 hour hour 10 minutes minutes
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Ingredients

  • 2 lbs. pork sliced in 2x2 inch cubes
  • 6 pieces boiled eggs shell removed
  • 9 tablespoons soy sauce
  • 3 tablespoons white vinegar
  • 1 1/2 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

Instructions

  • 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!

Nutrition Information

Serving: 6g
ยฉ copyright: Vanjo Merano

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Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. chefMe says

    Posted on 4/20/14 at 12:51 am

    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!

    Reply
  2. idreamgreece says

    Posted on 10/22/12 at 12:49 am

    What is a sherry?

    Reply
    • Jenjen1627 says

      Posted on 10/22/12 at 6:46 pm

      wine

      Reply
  3. Vanjo Merano says

    Posted on 10/21/12 at 10:57 pm

    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.

    Reply

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As a huge fan of Filipino food, it is my goal to teach people how to cook it using the simplest way possible. Prepare your taste buds for an ultimate showdown of delectable Filipino dishes! Read more…

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