Pork Sarciado Recipe Panlasang Pinoy: Tomato-Based Pork Stew with Eggs

This Filipino pork stew brings bold, tangy flavors to your table with minimal effort. I developed this version after testing multiple approaches to capture the authentic taste of Panlasang Pinoy.

The dish combines tender pork with a rich tomato sauce and hard-boiled eggs for a hearty meal. Traditional techniques ensure every bite delivers the perfect balance of savory and slightly sweet notes.

What makes this special is its simplicity—one-pot cooking with accessible ingredients. The eggs soak up the sauce, creating a satisfying texture contrast.

Serve with steamed rice for a complete, comforting dinner. Here’s everything you need to make it at home.

Ingredients for Pork Sarciado Recipe Panlasang Pinoy

Tender pork, tangy tomatoes, and eggs soak up all that rich sauce. Nothing complicated here.

The pork shoulder is key here—look for good marbling at Costco or your butcher. It stays tender through the long simmer. I always grab San Marzano tomatoes if they’re on sale, but any ripe tomato works. The eggs? Fresh large eggs from the farmers market add that extra richness (and hold their shape better than older ones). Don’t skip peeling them first—that way they soak up the sauce properly.

No pork shoulder? Pork belly at half the amount gives even more richness. Out of tomatoes? Extra tomato sauce plus a splash of water keeps it balanced. Vinegar is non-negotiable for that tang, but apple cider vinegar works too. If you’re avoiding soy, coconut aminos at a 1:1 swap gets you close. Sugar cuts the acidity—use brown sugar for a deeper flavor.

This tastes even better the next day once the flavors meld. Keeps 4-5 days in the fridge, freezes for 3 months. I always make a double batch—leftovers reheat beautifully with a splash of water.

Step-by-Step Instructions for Pork Sarciado

This method delivers tender pork in a rich, tangy tomato sauce with perfectly cooked eggs.

Step 1: Sear the Pork Shoulder

Heat the 2 tbsp vegetable oil in a large pot over medium-high heat. Add the 1.5 lb pork shoulder cubes and sear for 5-7 minutes, turning occasionally, until all sides are lightly browned and the fat has rendered slightly.

This step builds a flavor foundation for the stew. Don’t rush the browning process—you want to develop those caramelized bits at the bottom of the pot that will dissolve into the sauce later.

Step 2: Build the Tomato Base

Add the 1 whole white onion (thinly sliced) and 5 cloves garlic cloves (minced) to the pot. Sauté for 2-3 minutes until the onion softens and becomes translucent. Stir in the 6 whole ripe tomatoes (quarterd) and cook for another 3 minutes until they start to break down.

Pour in the 1 cup tomato sauce, 3 tbsp soy sauce, 2 tbsp white vinegar, and 1 tsp granulated sugar. Add the 2 pieces bay leaves, 1 tsp salt, and 0.5 tsp ground black pepper. Stir well to combine all the flavors.

Step 3: Simmer the Stew

Pour in the 0.5 cup water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 40-45 minutes or until the pork is fork-tender.

Check the stew occasionally and stir to prevent sticking. If the sauce becomes too thick, add a splash of water to adjust the consistency. The pork should be tender enough to break apart easily with a fork when done.

Step 4: Add the Hard-Boiled Eggs

Gently add the 4 whole large eggs (hard-boiled and peeled) to the stew during the last 5 minutes of cooking. This allows them to absorb the flavors of the sauce without breaking apart.

Spoon some of the hot sauce over the eggs to coat them evenly. Be careful when stirring to keep the eggs intact. The eggs should be fully heated through but still hold their shape when served.

Pro Cooking Tips for This Dish

Perfect Pork Searing

Don’t crowd the pot when searing the 1.5 lb pork shoulder. I use a Dutch oven to give each cube space to brown properly. The fond (browned bits) at the bottom is pure flavor—don’t skip deglaing with a splash of water before adding tomatoes. 🔥

Tomato Breakdown

For the 6 ripe tomatoes, I crush them slightly with my hands before adding to speed up the breakdown. If using canned tomatoes, San Marzano is my go-to for that sweet, less acidic flavor. Cook them until they melt into the sauce.

Sauce Consistency

The sauce should coat the back of a spoon but still be pourable. If it thickens too much during the 40-45 minute simmer, add ¼ cup water at a time. I check every 10 minutes and stir to prevent sticking at the bottom.

Egg Timing

Add the 4 hard-boiled eggs only in the last 5 minutes to prevent them from turning rubbery. I gently nestle them into the sauce so they’re partially submerged. This ensures they absorb maximum flavor without falling apart.

Flavor Balancing

Taste before adding the eggs. If the sauce needs more tang, add 1 tsp vinegar. For sweetness, a pinch of brown sugar works better than white. Remember, the eggs will absorb some acidity, so err on the slightly sharper side. 💡

Frequently Asked Questions