Shakshuka-inspired ground pork adobo and egg
Ever tried cracking eggs directly into a pan of simmering pork adobo? They cook in the rendered fat infused with garlicky saltiness. Now scoop the adobo and eggs into bowls of rice…
Servings 3 people
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.
