CHICKEN & PORK ADOBO

This classic dish is not entirely Filipino because the origin is Hispanic (Mexican in the word “adobo”).  Adobo is a main staple in our household when were growing up.  My mom would always prepare this dish with pork ribs or pork belly.  But I loved it when she prepared it with pork ribs (buto-buto) since you can slow cook the adobo until the meat almost falls off from its bone.  The other variation that she would do is a mixture of pork and chicken, just like what I have in this recipe.  You can also make this dish with just pork or chicken only.  If you asked a Filipino what is the national dish, they would normally answer, “ADOBO”.  Adobo is consistently in the regional dishes, be it from north to south of the country.  Even though there are various ingredients and styles of this dish, the fact remains that the main recipe like the use of vinegar or any types of acids, salt and pepper, laurel (bay leaf) and garlic are consistent in every adobo that a Filipino would prepare.  Some like it traditional, and some like it jazzed up or fused with other ingredients. and chicken, just like what I have in this recipe.  You can also make this dish with just pork or chicken only.  If you asked a Filipino what is the national dish, they would normally answer, “ADOBO”.  Adobo is consistently in the regional dishes, be it from north to south of the country.  Even though there are various ingredients and styles of this dish, the fact remains that the main recipe like the use of vinegar or any types of acids, salt and pepper, laurel (bay leaf) and garlic are consistent in every adobo that a Filipino would prepare.  Some like it traditional, and some like it jazzed up or fused with other ingredients.

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CHICKEN & PORK ADOBO

Prep Time

15 minutes

Cook Time

45 minutes

Servings

servings

Ingredients

• 3/4 kg pork cut into cubes
• 3/4 kg chicken drumsticks/thighs
• 2 tbsp oil
• 5 cloves garlic crushed
• 2 pieces onions sliced
• 1/4 cup soy sauce used Kikkoman in this recipe
• 1 tbs coarsely ground pepper
• 3/4 cup vinegar or apple cider vinegar
• 2-4 pieces laurel bay leaf
• 1/4 kg chicken liver washed & cleaned (optional)

Prep Time 15 minutes Cook Time 45 minutes Servings servings Ingredients 3/4 kg pork cut into cubes 3/4 kg chicken drumsticks/thighs 2 tbsp oil 5 cloves garlic crushed 2 pieces onions sliced 1/4 cup soy sauce used Kikkoman in this recipe 1 tbs coarsely ground pepper 3/4 cup vinegar or apple cider vinegar 2-4 pieces laurel bay leaf 1/4 kg chicken liver washed & cleaned (optional)

Instructions

1. In a casserole, sear the chicken & pork in hot oil and set aside.
2. Sauté the garlic and onions until aromatic.
3. Add the pork, vinegar, pepper, soy sauce, laurel.
4. Let it cook covered for 30 minutes.
5. Then add in the chicken and cook for another 15 minutes or until the chicken is cooked.
6. Add a bit of water if you see that it is starting to dry up.
7. Serve it with steamed rice and boiled greens like broccoli or steamed bok choy. Sprinkle it with crispy fried garlic or onions. You can also serve this with boiled eggs.

Recipe Notes

**You may marinate the chicken & pork for 30 minutes or overnight before cooking. Take out the marinated meat, and follow the procedure above.

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