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
Recipe Courtesy of
Asian Food Network

Anton's Chicken Pork Adobo

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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

  1. Cook pork belly and chicken

    • In a deep pan, heat oil. Pan sear the pork belly and the chicken until brown. 
    • Set aside.


  2. 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.


  3. 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.

Plate and Serve!
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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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