Sizzling Balut Recipe

Sizzling Balut takes our classic balut to a whole new level of yum! Battered, fried and finished off in a spicy sauce, it's a tasty appetizer or dinner meal.
For the uninitiated, balut is a fertilized duck egg boiled and eaten in the shell. It’s a popular street food in the Philippines as well as other Southeast Asian countries, such as Cambodia, Thailand, and Vietnam. This unique delicacy is usually eaten with a sprinkling of salt and traditionally enjoyed as a snack or appetizer with ice-cold beer. Ingredients: 4 balut, cooked and peeled 1/4 cup flour 1/4 cup canola oil 2 shallots, peeled and chopped 2 cloves garlic, peeled and minced 1 thumb-size ginger, peeled and minced 3 Thai chili peppers, minced 1/2 small red bell pepper, seeded and chopped 1 tablespoon soy sauce 3 tablespoons oyster sauce 1/4 cup water 1 tablespoon green onions, chopped pepper to taste
Instructions: 1. In a shallow plate, lightly dredge peeled balut with flour. 2. In a wide pan over medium heat, heat oil. Add balut and cook…

Adobong Baboy

Adobong Baboy (Pork Adobo) made with succulent pork belly braised in vinegar, soy sauce, garlic, and onions.  A delicious balance of salty and savory, this hearty stew is the Philippines national dish for good reason!


Adobong Baboy

The Filipino adobo is a cooking process or technique where meat, seafood or indigenous vegetables are braised in a mixture of soy sauce and vinegar along with aromatics such as garlic, onions, peppercorns, and bay leaves.

I prefer to use pork belly in my adobo as I like its melt-in-your-mouth tenderness but you can easily substitute pork shoulder which, although a leaner cut, has enough ribbons of fat to bring equally delicious results.

Ingredients:

  • 2 pounds pork belly, cut into 2-inch cubes
  • 1 medium onion, peeled and sliced thinly
  • 1 head garlic, peeled and minced
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon oil
  • 1 cup vinegar
  • 1/2 cup soy sauce
  • 1 cup water

Instructions:

  1. In a bowl, combine pork, onions, garlic, bay leaves, salt, and pepper. Place in the refrigerator and marinate for about 30 minutes.
  2. In a wide, heavy-bottomed skillet over medium heat, heat oil. Add meat mixture and cook, turning occasionally, until pork is lightly browned.
  3. Add vinegar and allow to boil, uncovered and without stirring, for about 3 to 5 minutes. 
  4. Add soy sauce and water and stir to combine. Allow to a boil for another 3 to 5 minutes. Lower heat, cover, and simmer for about 40 to 50 minutes or until meat is fork-tender and sauce is reduced. 
  5. Serve hot.