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Pork Adobo with Quail Eggs


  • 1 tbsp canola oil
  • 1.5 pounds porkĀ 
  • 6 garlic cloves
  • 1/2 cup vinegar
  • 3/4 cup soy sauce
  • 1/2 cup pineapple juice
  • 1 cup water
  • 1 tsp fish sauce
  • 1 tsp fresh ground black pepper
  • 2 bay leaves
  • 12 quail eggs


  • In a pot of boiling water, place quail eggs, cook for about 8 minutes. Remove from heat. Then transfer the eggs into a bowl of water and ice cubes to cool, about 10 minutes, then peel. Discard the peel. Set aside the eggs.
  • In a saute pan, set over medium high heat, heat oil. Add the pork; cook, stirring often, until brown, about 10 minutes. Transfer to a plate and set aside.
    In the same pan, reduce heat to medium, then add the garlic; cook, stirring constantly, until fragrant, about 5 minutes. Return the pork to the pan. Stir in vinegar, soy sauce, pineapple juice, water, fish sauce, ground black pepper and bay leaves. Bring to a boil then simmer, stirring occasionally, until pork is tender or liquid has reduced by half. Add the quail eggs, stir to combine.
  • Divide among plates. Serve with rice.

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