Get ready to embark on a mouthwatering culinary journey that will transport you straight to the heart of the Philippines! This legendary Chicken and Pork Adobo is not just a meal; it's a flavor explosion that combines tender, succulent meats with a tantalizing blend of savory and tangy sauce that will have you craving more with every single bite. Whether you're a seasoned cook or a kitchen newbie, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Filipino
Serves: 6 servings
Ingredients
- 1 lb chicken, cut into pieces
- 1 lb pork, cut into pieces
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1 cup water
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon black peppercorns
Instructions
- In a large pot or Dutch oven, combine chicken and pork pieces, ensuring they are evenly distributed.
- Add minced garlic, soy sauce, vinegar, water, bay leaves, and black peppercorns to the meat. Mix thoroughly to coat all pieces evenly.
- Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
- Once boiling, reduce heat to low, cover the pot, and let the meat simmer for 25-30 minutes. The liquid will gradually reduce, and the meat will become tender.
- Occasionally stir and turn the meat to ensure even cooking and prevent burning at the bottom of the pot.
- Check the meat's tenderness by piercing with a fork. The chicken and pork should be soft and easily pull apart.
- If desired, remove the lid during the last 5 minutes of cooking to allow the sauce to thicken and the meat to develop a slight caramelization.
- Remove bay leaves before serving. Serve hot with steamed white rice.
Tips
- Choose the Right Meat: Use a mix of chicken and pork with some fat for maximum flavor and tenderness.
- Don't Rush the Cooking: Low and slow is the secret to incredibly tender meat that falls apart in your mouth.
- Balance Your Acids: The key to perfect adobo is the right ratio of soy sauce to vinegar. Taste and adjust to your preference.
- Peppercorn Power: Whole black peppercorns are traditional and provide a more robust flavor than ground pepper.
- Caramelization is Key: Removing the lid in the last few minutes helps create a slightly crispy, caramelized exterior on the meat.
- Make Ahead Friendly: Adobo actually tastes even better the next day as the flavors continue to develop, so don't hesitate to make it in advance!
- Serving Suggestion: Always serve with steamed white rice to soak up that incredible sauce.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 3g
Protein: 35g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 120mg
