📝 About This Recipe
Adosilog is the quintessential Filipino 'power breakfast,' a soul-warming trio of savory Adobo, fragrant Sinangag (garlic rice), and a perfectly fried egg. This version features a slow-braised pork belly infused with the classic harmony of soy sauce, cane vinegar, and toasted peppercorns, resulting in tender meat with a rich, reduced glaze. It is a masterclass in the Filipino flavor profile of 'linamnam'—that irresistible balance of salty, sour, and savory that defines the archipelago's comfort food.
🥗 Ingredients
The Pork Adobo
- 1.5 lbs Pork Belly (cut into 1.5-inch cubes)
- 8 cloves Garlic (smashed and peeled)
- 1/2 cup Soy Sauce (preferably Filipino brand like Silver Swan)
- 1/3 cup Filipino Cane Vinegar (or Apple Cider Vinegar as a substitute)
- 1 tablespoon Whole Black Peppercorns (slightly crushed to release oils)
- 3-4 pieces Dried Bay Leaves
- 1 tablespoon Brown Sugar (to balance the acidity)
- 1 cup Water
- 2 tablespoons Cooking Oil (neutral oil like vegetable or canola)
The Sinangag (Garlic Rice)
- 4 cups Day-old Jasmine Rice (cold and grains separated)
- 6 cloves Garlic (minced finely)
- to taste Salt
- 2 tablespoons Cooking Oil
The Itlog (Eggs) and Garnish
- 4 pieces Large Eggs (at room temperature)
- 2 stalks Green Onions (thinly sliced)
- 2 tablespoons Fried Garlic Bits (for extra crunch)
- 1 large Tomato (sliced into wedges for serving)
👨🍳 Instructions
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1
In a large pot or wok, heat 2 tablespoons of oil over medium-high heat. Sear the pork belly cubes in batches until they are golden brown on all sides, about 5-7 minutes total. Remove excess rendered fat if desired, but leave about 1 tablespoon for flavor.
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2
Add the smashed garlic cloves to the pot with the pork and sauté for 1 minute until fragrant but not burnt.
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3
Pour in the soy sauce, water, peppercorns, and bay leaves. Bring to a boil, then lower the heat to a simmer. Cover and cook for 40 minutes until the pork is tender.
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4
Pour in the cane vinegar. Crucial: Do not stir the pot for at least 5 minutes after adding vinegar to allow the raw acidic bite to cook off.
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5
Stir in the brown sugar. Continue simmering uncovered for another 15-20 minutes. This allows the sauce to reduce into a thick, glossy glaze that coats the meat.
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6
While the adobo finishes, prepare the garlic rice. In a separate large skillet, heat 2 tablespoons of oil over medium-low heat. Add the minced garlic and cook slowly until it turns a light golden brown and smells toasted.
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7
Increase the heat to medium-high and add the day-old rice. Break up any clumps with a spatula. Toss the rice constantly for 5-8 minutes so every grain is coated in garlic oil and heated through. Season with salt to taste.
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8
In a small non-stick pan, fry the eggs one by one. For an authentic Silog experience, cook them 'sunny-side up' with crispy, lacy edges and a runny yolk.
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9
Check the adobo one last time. The sauce should be syrupy. Taste and adjust—add a splash more vinegar if you want it tangier, or soy sauce if you want it saltier.
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10
To assemble, scoop a generous portion of garlic rice onto a plate. Place a serving of pork adobo next to it, drizzling extra sauce over the meat and rice.
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11
Top the rice with the fried egg and garnish with sliced green onions and extra fried garlic bits.
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12
Serve immediately while steaming hot, with fresh tomato wedges on the side to cut through the richness.
💡 Chef's Tips
Always use day-old rice for the Sinangag; fresh rice contains too much moisture and will turn mushy instead of fluffy. When adding the vinegar to the adobo, resist the urge to stir immediately; letting it boil undisturbed mellows the acidity and creates a deeper flavor. For the best texture, sear the pork belly thoroughly before braising to lock in juices and create a contrast between the crispy fat and tender meat. If you prefer a 'dry' adobo, continue simmering until the liquid is almost gone and the pork starts to fry in its own rendered fat. Adjust the peppercorns to your liking; cracking them slightly releases a spicy warmth that balances the salty soy sauce perfectly.
🍽️ Serving Suggestions
Serve with a side of 'Atchara' (pickled green papaya) for a bright, acidic crunch. A small bowl of spicy vinegar (dipping sauce with chilies and garlic) is perfect for dipping the pork. Pair with a hot cup of Kapeng Barako (strong Filipino coffee) or a cold glass of Calamansi juice. Add a few slices of fresh cucumber or salted red duck eggs (itlog na maalat) to round out the breakfast plate. Mix the runny egg yolk directly into the garlic rice for a creamy, luxurious texture.