Adobong Baboy with Boiled Egg

5 from 1 vote

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.

Prep Time5

Cook Time45

Marinating Time1

Total Time50

Course: Dinner, Lunch, Main Course, Main Dish

Cuisine: Asian, Filipino

Keyword: adobo, Adobong Baboy with Boiled Egg, 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

Servings: people

Calories: 309kcal

Cost: $

Ingredients

1 lb pork shoulder cut into cubes
3 pieces boiled eggs 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 leaves
1 teaspoon whole peppercorn
3 tablespoons cooking oil
salt to taste, optional

US Customary - Metric

Instructions

Combine the pork and light soy sauce in a bowl. Mix well, then marinate for 1 hour.
1 lb pork shoulder, 1/2 cup light soy sauce
Heat the oil in a pan. Add the garlic and cook until golden brown, then remove the garlic and set it aside.
3 tablespoons cooking oil, 4 cloves garlic
Add the marinated pork along with the remaining marinade. Cook until it turns brown, about 3 to 4 minutes.
1 lb pork shoulder
Pour in the water and beef broth. Let it boil.
3/4 cup water, 3/4 cup beef broth
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.
1 teaspoon whole peppercorn, 3 pieces dried bay leaves, 4 cloves garlic
Pour in the vinegar. Let the liquid boil again, then stir.
2 tablespoons white vinegar
Add the sugar and the boiled eggs. Cook for 3 to 5 minutes, then add salt only if needed.
1 teaspoon granulated white sugar, 3 pieces boiled eggs, salt
Transfer to a serving bowl.
Serve. Share and enjoy!

Notes

Pick the right soy sauce – A light or low sodium soy sauce keeps this version from turning salty. Filipino brands like Silver Swan run darker and saltier, so reduce the amount and add water if that is all you have.

Brown the pork in batches – If the cubes crowd the pan, brown them in two batches so they color instead of steaming in their own liquid.

Scaling up – This recipe serves 3. To double it, keep the marinating soy sauce the same and add the rest to the braise, since a full double can run salty.

Save the garlic oil – The oil left after toasting the garlic carries a lot of flavor. Spoon some over rice or save it for frying eggs the next morning.

Egg count – The recipe uses two eggs for three servings. Add a third if you want more egg per plate, and drop them in only at the end so they stay whole.

Nutrition