Toasted Adobo with Kaffir Lime and Quail Egg

½ k pork, cut in squares (pork ribs or pork butt)

1 head garlic, chopped

1 tsp ginger

½ white onion, diced

½ c soy sauce

1 c vinegar

2 c water

5 pc quail eggs

1 tsp paprika

2 pc lime leaves (kaffir lime)

4 tbsp cooking oil or olive oil

5 tbsp fresh mashed potato

Salt and pepper to taste

3 tbsp water

In a big sauce pan or wok, heat 2 tbsp of oil then sauté the chopped garlic and onions. Add the pork to the pan. Add 2 c of water, ¼ c of soy sauce, vinegar, pepper, paprika and the lime leaves. Bring to a boil.

Cover and simmer for 30 minutes or until meat is tender.

Thicken the sauce by adding mashed potato. Add salt and pepper, if desired. Bring to a boil then simmer for an additional 5 minutes. Remove the pork from the sauce pan.

On another pan, heat cooking oil and brown the pork and quail eggs for a few minutes. Arrange in the plate and serve hot with pickled vegetables and garlic rice.