Adobong tuyo or adobong iga is a version of the classic Filipino adobo made with tender pork cuts seasoned with a balance of soy sauce and vinegar enhanced with garlic flavor. You’ll be suprised knowing how flavorful pork oil can be! Best paired with a bowl of hot steaming rice. Have some today!
PORK ADOBONG TUYO WITH EGGS
Adobong tuyo or adobong iga is a version of our favorite Pinoy adobo with a sauce that has almost dried up. It uses the same ingredients and same taste but with different presentation and mouthfeel.
Aside from kaldereta, pork adobong tuyo is one of my lolo’s specialties. Once he ordered liempo, there is a high chance that it’s gonna be adobong tuyo. My lolo taught me this recipe while I was still young. This recipe is super easy and only uses a few ingredients.
I remember the very first time my niece tasted my lolo’s adobong iga. She immediately prefer it than the saucy version. It has a very little sauce but the oil itself is much much much flavorful.
My lolo’s version only has garlic and mine has a lot of onions for a sweeter taste (and because I love onions in almost everything). In this blog, I’m gonna share with you his secret on making his famous pork adobo with a strong garlic flavor. You can also try this with chicken or beef but is best with fatty pork cuts.
HOW TO MAKE PORK ADOBONG TUYO WITH EGGS
Making adobong tuyo is similar to making the usual adobo, but will be prepared a bit longer since we want to dry the sauce up. All in all, the steps are very simple and easy.
For this type of dish, it is highly recommended to use fatty parts of the pork such as the pork belly or liempo.
Start by sauteing your pork (do not put oil) until its natural oil starts to come out. Imagine how flavorful that would be when you saute your aromatics in there! Saute your garlic with the pork. You can simply move the pork a little bit on the side of the pan and then saute the garlic.
Add the spices and seasonings. Pour enough water to soften the meat. When tender, that’s the only time you are going to put the vinegar. I had an experience where I put the vinegar too early and its acidity seems to have evaporated out of nowhere. After adding your vinegar, wait for a few minutes before stirring to prevent the raw taste of the vinegar. A quick way to check this is to smell the dish. If the smell of the vinegar is raw and strong, cook for a few more seconds.
You may add boiled eggs if you want but that is completely optional. We usually use quail eggs but chicken eggs will work too. The adobo is already finished after a few minutes. But of course we want to reduce the sauce.
Transfer the eggs and the sauce to a container before you proceed cooking. The last thing to do is to caramelize the pork by cooking it using high heat. More oil will be rendered so just remove some of them before serving.
Serve the adobong tuyo with eggs with a lot of hot steaming rice and some atsarang papaya on the side. Enjoy!
Pork Adobong TuyoCourse: Filipino Recipes, Pork Recipes
1 kilo pork belly (liempo)
6 cloves of garlic
1/3 cup soy sauce
1/3 cup vinegar
4 to 5 pieces dried bay leaves
1/2 tablespoon whole peppercorns
1/2 teaspoon ground black pepper
sugar to taste (optional)
water (adjust as needed)
Hard-boiled eggs (optional)
- Heat a pan and put the pork cuts. Saute the pork until light brown and the oil starts to render.
- When the oil starts to render, make a hole at the center of the pan. Saute the garlic for a few minutes and then saute with the pork.
- Add the soy sauce, whole peppercorns, dried bay leaves, and ground black pepper. Pour enough water to cook the meat. Cover the pan and let it simmer for 30 to 40 minutes until the pork is tender. Add more water if necessary.
- Do the fork test to check if the pork is tender enough. Add the vinegar and sprinkle some sugar. Do not stir yet and let it simmer for 2 minutes. After 2 minutes, stir gently. Simmer for a few more minutes until the sauce is reduced.
- Add the peeled hard boiled eggs (optional). Stir to coat the eggs with the sauce. If you want a saucy adobo, you can transfer the adobo to a serving plate and then eat. If you want to try the dry version, continue with the next steps.
- Remove the eggs and the sauce. Set aside. Cook the meat using high heat until it starts to caramelize.
- Remove some of the oil that has been rendered (optional). Put the egg and the sauce back to the pan. Stir a bit and it’s done!
- Transfer the adobong tuyo with eggs to a serving plate and serve with a lot of hot steaming rice. Enjoy!
Paano Magluto ng Adobong Tuyo o Pina-iga
- 1 kilo pork belly (liempo)
- 6 butil ng bawang
- 1/3 tasa ng toyo
- 1/3 tasa ng suka
- 4 – 5 dahon ng laurel
- 1/2 kutsara ng buong paminta
- 1/2 kutsarita ng durog na paminta
- asukal (optional)
- tubig (depende ang dami)
- nilagang itlog (optional)
- Painitin ang kawali at ilagay ang baboy. Lutuin ang baboy hanggang lumabas ang mantika.
- Kapag nagmantika na, mag-gawa ng space sa gitna ng kawali. Igisa ang bawang ng ilang minuto saka igisa kasama ang baboy.
- Ilagay ang toyo, buong paminta, dahon ng laurel at durog na paminta. Takpan ang kawali at hayaan itong maluto ng 30 – 40 minuto hanggang lumambot ang baboy. Dagdagan ng tubig kung kailangan.
- Tusukin ang baboy para malaman kung malambot na. Ilagay ang sukat at asukal. Wag muna haluin. Pagkatapos ng 2 minuto, haluin. Lutuin pa ito ng ilang minuto hanggang umonti ang sabaw.
- Ilagay ang nilagang itlog (optional lamang). Haluin para malagyan din ng sauce ang mga itlog. Kung gusto mo ng saucy adobo, pwede na itong kainin. Kung gusto mo ng adobong iga, sundin ang mga sunod na steps.
- Alisin muna ang mga itlog at sauce pansamantala. Taasan ang apoy at lutuin ang baboy hanggang mag-caramelize.
- Bawasan ang lumabas na mantika (optional). Ibalik ang itlog at sauce sa kawali. Haluin ng konti.
- Ilipat ang adobong tuyo with nilagang itlog sa serving plate. Ihain kasama ng mainit na kanin. Enjoy!