Chicken and Pork Adobo
Chicken and Pork Adobo combines chicken and pork belly simmered in soy sauce, vinegar, garlic, and spices until the meat is tender and the sauce turns rich.
Servings: 6 people
Calories: 927kcal
Cost: $
Equipment
- 1 Large pan or pot Use one with a lid for simmering the meat
Ingredients
- 1 1/2 lbs pork belly cut into serving pieces
- 1 1/2 lbs chicken cut into serving pieces
- 1 head garlic crushed
- 4 pieces dried bay leaves
- 2 teaspoons whole peppercorn
- 1/2 cup soy sauce
- 1 tablespoon oyster sauce
- 6 tablespoons white vinegar
- 2 teaspoons brown sugar
- 2 cups water
- Salt to taste
- 3 tablespoons cooking oil
Instructions
- Heat the cooking oil in a large pan over medium heat.3 tablespoons cooking oil
- Add the garlic and cook until it starts to brown.1 head garlic
- Add the pork belly and chicken, then sauté for 5 minutes.1 1/2 lbs pork belly, 1 1/2 lbs chicken
- Add the whole peppercorn, dried bay leaves, soy sauce, oyster sauce, and water. Let it boil.2 teaspoons whole peppercorn, 4 pieces dried bay leaves, 1/2 cup soy sauce, 1 tablespoon oyster sauce, 2 cups water
- Cover the pan and simmer for 30 minutes.
- Remove the chicken from the pan and set it aside.1 1/2 lbs chicken
- Continue simmering the pork until it becomes tender, adding more water when necessary.1 1/2 lbs pork belly
- Return the chicken to the pan.1 1/2 lbs chicken
- Pour in the vinegar and let it boil before stirring.6 tablespoons white vinegar
- Add the brown sugar, then stir and continue cooking until the sauce reduces.2 teaspoons brown sugar
- Taste the sauce and add salt only if needed.Salt
- Transfer to a serving plate and serve with warm rice. Share and enjoy!
Video
Notes
Marinating for deeper flavor – If you have the time, combine the pork, chicken, soy sauce, and crushed garlic and let them sit for 30 minutes to 1 hour before cooking. The meat takes in more of the seasoning this way.
Scaling the recipe – When you double the batch, keep the seasonings proportional but add the water gradually. A fuller pot loses less liquid to evaporation, so you may need less than double.
Sauce consistency – For a thicker sauce that coats the meat, uncover the pan during the final simmer so it reduces faster. For more sauce to spoon over rice, keep it partly covered.
Nutrition
Calories: 927kcal | Carbohydrates: 6g | Protein: 34g | Fat: 84g | Saturated Fat: 27g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 40g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 1283mg | Potassium: 511mg | Fiber: 1g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 3mg