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Ingredients
- Serves 4-6 people
Adobo:
500 g chicken drumettes or leg
500 g pork belly, diced
4 cloves garlic, crushed
handful of black peppercorns
2 fresh or dried bay leaves
200 to 300 ml Filipino coconut vinegar
150 ml soy sauce
olive or vegetable oil for frying
banana leaves to serve on
Garlic Fried Rice:
500 g cooked jasmine rice
2 large cloves garlic, finely-chopped
pinch chicken powder
salt to taste
fried egg (1 per person , for garnish)
Diana Chan's Filipino Pork & Chicken Adobo
A quintessential Filipino dish, Adobo can be found in many variations across the Philippines. Traditionally, meat is marinated and cooked with vinegar, soy sauce, garlic, bay leaves and black peppercorns to get that signature adobo flavor that everyone knows and loves. While chicken and pork belly are the more commonly used proteins for this dish, other meats and seafood pair perfectly with the sauce as well. Enjoy it with a bowl of garlic fried rice and fried egg for a classic Filipino meal.
- Medium
- 30 min
- 60 min
- 15 min
- 3 steps
- 14 Ingredients
- Medium
- 3 steps
- 14 Ingredients
- 30 min
- 60 min
- 15 min
Instructions
-
Prepare the spices
- To prepare the Adobo, crush garlic in a mortar and pestle or chop finely.
- Crush black peppercorns in the mortar and pestle.
- Prepare a medium-based pan and heat some oil up.
-
Cook the Adobo
- Add the pork to the pan and fry for a minute.
- Add the chicken and cook for 2 to 5 minutes on each side or until it begins to caramelize.
- Remove from the pan and place in a bowl, reserve the fat in the pan.
- Add a little more oil to the pan and add the crushed garlic, bay leaves and a good pinch of the freshly ground pepper.
- Return the meat with the juices back to the pan. Stir through.
- Add vinegar and soy and simmer for a few minutes.
- Add water and cover with a lid, and simmer for 45 minutes.
- Once pork and chicken are caramelised, get rid of excess oil or fat from the pan.
-
Make the garlic fried rice
- In a big frying pan or wok, add oil and sauté garlic until just caramelised, then add rice.
- Fry the rice until not chunky anymore then season with chicken powder.
- Continue to cook until rice is hot and garlic is fragrant.
Plate and Serve!
In a bowl or on a plate, add the beautiful cooked Adobo with some garlic rice on the side. Top the dish with fried egg.
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Ingredients
- Serves 4-6 people
-
Adobo:
500 g chicken drumettes or leg
500 g pork belly, diced
4 cloves garlic, crushed
handful of black peppercorns
2 fresh or dried bay leaves
200 to 300 ml Filipino coconut vinegar
150 ml soy sauce
olive or vegetable oil for frying
banana leaves to serve on
Garlic Fried Rice:
500 g cooked jasmine rice
2 large cloves garlic, finely-chopped
pinch chicken powder
salt to taste
fried egg (1 per person , for garnish)
Nutrition
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