Baked ground pork adobo and eggs

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 to 4
Author Connie Veneracion


  • 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.