This is popular offering is a national dish of the Philippines. Before serving, it might pay to mention that peppercorns in the sauce, not everyone handles those well. The strong vinegar flavor in the sauce/gravy is counterbalanced by the pepper, soy sauce and garlic.
Adobo has many regional variations and Chicken & Pork Adobo is only one of the common variants of this classic Filipino stew. You should brown the pork (which requires slightly longer cooking time) a little before adding the chicken. This curbs one from falling apart before the other has tenderised.
- 1 tablespoon oil
- 1 onion, peeled and sliced thinly
- 1 head garlic, peeled and minced
- 1-1/2 pounds pork shoulder or belly, cut into 2-inch cubes
- 1-1/2 pounds chicken, cut into serving parts
- 1 cup vinegar
- ½ cup soy sauce
- 1 cup water
- 2 bay leaves
- Salt & pepper to taste
Preparation Time: 20 mins
Cooking Time: 1 hour
Yield: 4 to 6 Servings
- In a pot over medium heat, heat oil.
- Add onions and garlic and cook until limp.
- Add pork and cook, stirring occasionally, until lightly browned.
- Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
- Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
- Add soy sauce, water and bay leaves.
- Continue to boil for about 2 to 3 minutes.
- Lower heat, cover and continue to cook until meat is tender and sauce is reduced.
- Season with salt and pepper to taste.
Serve hot with rice.