Adobo

4.88 from 8 votes

Adobo - a Filipino stew or simmer of meat and vegetables cooked with vinegar. This delicious and easy recipe uses both chicken and pork.

Prep Time5

Cook Time10

Total Time15

Course: Filipino Recipes

Cuisine: Chicken

Keyword: Adobo

Servings: people

Calories: 688kcal

Author: Bee Yinn Low

Ingredients

1/2 cup white cane vinegar
1/4 cup toyo our local soy sauce
3/4 - 1 cup water you may not use all of it
3 chicken legs drumstick and 3 chicken thighs (I like to use dark meat – this should come to about 600-650 g of chicken)
350-400 g pork belly the part with the bone, skin on, cut into generous chunks (about 2 inches)
1 1/2 teaspoons whole black peppercorns
8-10 cloves garlic just slightly bashed, skin still on (do not peel!)
2 bay laurel leaves
Freshly cracked black pepper a few twists

Instructions

Put all the ingredients except for the water in a Dutch oven or any heavy duty pot and leave for about 30 minutes to marinate.
Place the pot over medium heat, add 1/2 cup water, and bring to a boil. Lower the heat to a simmer and simmer without stirring until most of the vinegar’s acid has been cooked off – you will know when this is done because it won’t smell as sharp and “sting-y”.
Keep simmering over low heat until the chicken is very tender - about 40 minutes to an hour. Taste the sauce. If it’s too salty or too sharp for your taste, add some of the remaining water. I usually end up using 3/4 cup total.
When chicken is tender, remove the pieces from the pot and set aside. At this point, the garlic will be very tender as well – you can mash some (not all!) of the cloves against the sides of the pot to incorporate it into the sauce.
Keep simmering on low heat a further 30 minutes to 1 hour, or until pork is meltingly tender.
When pork is very tender, remove from pot and set aside.
Keep simmering the sauce until reduced to your desired consistency. Taste the sauce and if you’d like a bit of sweetness, stir in a pinch of brown sugar – I like to do this, but you certainly don’t have to.
Heat a skillet with some oil over high heat. When the oil is hot, fry the chicken and pork pieces to brown.
When the sauce has reduced to your desired consistency, add the browned chicken and pork back to the pot. Toss gently and remove from heat.
You can eat it at this point, but it gains depth of flavour if you let it rest for a day.

Notes

Recipe by 80breakfasts.

Nutrition