Connie’s notes
Okay, so… inspired by shakshuka. That means cooking the stew in a pan, creating indentations in the stew large enough to contain whole eggs and then dropping the eggs into those spaces. They stay there just long enough for the whites to get cooked through while the yolks are still runny.
Why not just fry the eggs separately? Well, why soil two pans when one will do? Besides, the rendered pork fat makes the eggs even more delicious.
Start cooking your rice before throwing your meat into a pan. By the time the rice is done and scooped into bowls, your adobo and eggs will be ready to go on top.
Ingredients
- 500 grams ground pork (1.1 pounds) with at least 30 per cent fat
- 6 cloves garlic peeled and lightly pounded
- ¼ teaspoon ground black pepper
- 2 sprigs oregano
- 1 bay leaf
- 3 tablespoons dark soy sauce
- 3 tablespoons cane vinegar
- 3 eggs
- sliced scallions to garnish
- cooked rice to serve
Instructions
- Set a frying pan on the stove over medium-high heat.
- Spread the ground pork in the pan and cook without disturbing for a few minutes. Stir and continue cooking until no longer pink.
- Add the garlic, black pepper, oregano and bay leaf. Cook, stirring often, until the meat is starting to brown.
- Stir in the soy sauce and vinegar.
- Lower the heat to medium and cook the adobo, uncovered, until the soy sauce and vinegar have been soaked up and fat has been rendered.
- Taste and add more soy sauce or vinegar, or both, as needed. Cook until the added liquids have been soaked up by the meat.
- Discard the bay leaf (and oregano stems, if any).
- Create three indentations in the adobo using the bottom of a ladle or the back of a large spoon.
- Drop an egg into each of the indentations and leave to cook until the whites are fully set.
- Sprinkle scallions over the adobo and eggs.
- Scoop rice into bowls and ladle ground pork adobo and egg on top.
Asian grilled chicken skewers
