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)
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.