Adobo is considered as the signature dish of the Philippines. Almost all meats, seafood,and vegetables can be cooked using this method. Chicken Adobo is an example of a famous adobo version that is gaining popularity around the world.
This simple dish that once captured the palate of Filipinos is now making its debut to the world’s kitchens. Another good adobo recipe is the Pork Adobo. This recipe has many versions; almost all families have their unique way of cooking this dish. From the four basics ingredients of vinegar, soy sauce, peppercorns, and dried bay leaves, other components were added to produce unique pork adobo dishes. Imagine how good both dishes are. What if they are combined into one? Absolutely awesome! Go on and ask your Filipino friends about this. I’m sure that they were able to try Pork and Chicken Adobo at least once.
If you are into the Paleo Diet and want to see how at least Chicken Adobo is done the Paleo way, check this Paleo Chicken Adobo Recipe.
Try this adobo recipe and let me know what you think.
- Serves: 6
- Serving size: 6
- 1½ lbs pork belly, chopped
- 1½ lbs chicken, cut into serving pieces
- 3 to 4 pieces dried bay leaves
- 2 teaspoons whole peppercorn
- 1 head garlic, slightly crushed
- 6 tablespoons vinegar (white or sugar cane)
- ¾ to 1 cup soy sauce
- 1 tablespoon oyster sauce
- 3 tablespoons brown sugar
- 1 cup water
- Salt to taste
- 3 tablespoons cooking oil
- Heat oil in a pan
- Once the oil becomes hot, add the garlic. Cook until the color turns golden brown.
- Remove the garlic and set aside. Add pork and chicken. Cook for 5 minutes or until the color turns light brown.
- Add whole peppercorn, bay leaves, oyster sauce, soy sauce, and water. Let boil and simmer until the meat gets tender.
- Add the sugar and stir.
- Pour-in vinegar and let boil.Simmer until most of the liquid evaporates.
- Add salt to taste. Put-in the fried garlic, stir, and cook for 2 minutes.
- Serve. Share and enjoy!
Watch the cooking video: