My go-to recipe is adobo. No Filipino kitchen is ever out of vinegar, garlic and pepper so when there are no ingredients to cook anything else — it’s adobo for us. Even if there is no pork or chicken in the freezer, it is still possible to cook a delicious adobo meal. Hard-boiled eggs, oysters and fresh mushrooms can all be adobofied.
And it’s not as though we get that “pwede na rin” feeling when having adobo at home. We crave adobo more often than we like to admit. In fact, I always cook extra rice to go with adobo because, as Speedy likes to put it, “Mapapalakas na naman ang kain ko (I’m likely to eat more than usual).”
So, yesterday, I experienced one of those there’s-nothing-else-to-cook moments. I had taken a bag of ground pork from the freezer without really thinking how I would cook it. Pinterest time, I thought. And, lo, there was a baked ground beef and tomato dish topped with whole eggs. A few substitutions here and there, and my baked ground pork adobo and eggs was born.
- 1/2 kilogram ground fatty pork (coarse grind is best)
- half a head of garlic peeled and pounded
- 1/2 teaspoon cracked black pepper
- 1 bay leaf
- a generous pinch of dried oregano
- 3 to 4 tablespoons vinegar
- soy sauce to taste
- a generous pinch of sugar
- 2 small potatoes cut into half-inch cubes
- 3 to 4 eggs
- rock salt more cracked pepper, toasted garlic and snipped parsley
Preheat the oven to 400F.
Heat a wok or frying pan.
Add the ground pork and cook over high heat with occasional stirring until no longer pink. Add the garlic, pepper, bay leaf and oregano. Cook for a minute.
Pour in the vinegar. Continue cooking the pork until the vinegar has been soaked up and the meat is starting to brown.
Pour in the soy sauce. Add the sugar and potatoes. Stir. Cover the pan. Lower the heat. Cook until the potatoes are done.
Taste the adobo. Adjust the seasonings as needed.
Pour the adobo into an oven-proof dish.
Using the back of a spoon, make three to four indentations (depending on how many eggs you're using) on the meat's surface.
Crack an egg straight into each indentation.
Bake the adobo and eggs in a 400F oven for about 10 minutes or just until the eggs are set.
Sprinkle salt, pepper and toasted garlic over the eggs. Sprinkle snipped parsley over everything. Serve the baked adobo and eggs with rice or pan de sal.