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Pork and Chicken Adobo

Introduction & method

Often referred to as the unofficial national dish of the Philippines, adobo is a simple stew with an amazing sauce - sour with vinegar, umami with soy sauce and sweet with sugar. It can feature chicken, pork, or both, and sometimes includes hard-boiled eggs.

 Pork and Chicken Adobo Recipe

Marinade the meat


Peel and crush the garlic and mix it together with the soy sauce, vinegar, oyster sauce and whole peppercorns. Cut the belly pork into bite-sized cubes. Cut the chicken legs into thighs and drumsticks, or smaller pieces if you prefer. Add the pork and chicken to the marinade and stir well. Place in the fridge for at least three hours but preferably overnight. Stir every now and again to stop the meat from drying out.

Cook the adobo


Peel and slice the onion and crush the garlic. Heat the oil in a heavy-bottomed pan and cook the onion on medium for five minutes - it's OK if they get a little browned. Then add the garlic and cook for a minute more. Add the pork pieces and cook for 8-10 minutes - you want the fat to render into liquid. Then add the chicken, the water, the leftover marinade and the bay leaves. Cover the pan, turn down the heat and cook gently for one hour. Stir in the sugar, let it dissolve, and then check the consistency of the adobo. If it is too runny, turn up the heat to evaporate some of the liquid. If it is too dry, add a bit of water. It's up to you how saucy you want your adobo to be, but generally it is fairly dry.

Serve the adobo


Arrange the adobo over and around some plain boiled rice. Garnish with sliced spring onion/scallion and crispy fried onion if you like. Like most stews, the flavour of the adobo will improve after a day or two.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Pork and Chicken Adobo on YouTube.

 
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Ingredients & Info


MARINADE
 4 cloves garlic
 125 ml soy sauce
 60 ml white wine vinegar
 1 tbsp oyster sauce
 1 tsp whole black peppercorn
ADOBO
 500 grams pork belly
 2 chicken legs
 1 medium onion
 2 cloves garlic
 2 tbsp oil
 250 ml water
 1 tbsp light brown sugar
 2 bay leaves

UNITS:
Metric
US Customary/Imperial

Serves 4 -6
Prep time: 10 minutes.
Marinading time: 3 hours.
Cooking time: 1 hour 30 minutes.
Total time: 4 hours 40 minutes.