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Ingredients
- Serves 4 people
500g Chicken Thigh, quartered with bone in
500g Pork Belly
1 – 2 Tbsp Vegetable oil
250ml Water
2 Tbsp Sugar
250ml Soy Sauce
500ml Cane Vinegar
2 Pcs Whole Garlic Heads, crushed
2 Pcs Dried Bay Leaves
125ml Liquid Seasoning
To Taste Oyster Sauce
To Taste Salt
To Taste Peppercorns
Anton's Chicken Pork Adobo
A trip to the Philippines is not complete without tucking into a hearty Chicken Pork Adobo. This dish is well-loved by locals for its versatility – both vegetables and meat can be cooked with the Adobo method – and it’s resistance to spoilage while in the fridge. Try out this recipe once and you can use it with so many other ingredients for future lunches and dinners!
- Medium
- 20 min
- 30 min
- 15 min
- 3 steps
- 13 Ingredients
- Medium
- 3 steps
- 13 Ingredients
- 20 min
- 30 min
- 15 min
Instructions
-
Cook pork belly and chicken
- In a deep pan, heat oil. Pan sear the pork belly and the chicken until brown.
- Set aside.
-
Saute aromatics
- In the same pan, Sauté the garlic until aromatic.
- Add in the bay leaves, peppercorns, liquid seasoning, oyster sauce, water, sugar and soy sauce.
-
Cook the meat
- Put the meat into the pan and bring the liquid to boil.
- Lower it down to a simmer until the meat is tender.
- Add in the vinegar and make sure not to stir before it boils.
Plate and Serve!
Season to taste. Serve with rice.
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Ingredients
- Serves 4 people
-
500g Chicken Thigh, quartered with bone in
500g Pork Belly
1 – 2 Tbsp Vegetable oil
250ml Water
2 Tbsp Sugar
250ml Soy Sauce
500ml Cane Vinegar
2 Pcs Whole Garlic Heads, crushed
2 Pcs Dried Bay Leaves
125ml Liquid Seasoning
To Taste Oyster Sauce
To Taste Salt
To Taste Peppercorns
Nutrition
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