Adobong Manok at Baboy
Classic Filipino adobo with chicken and pork in a silky, fatty, sour sauce
Ingredients
- 1 cup white sugarcane vinegar
- 1 cup soy sauce
- 10 garlic cloves
- 2 tsp whole black peppercorns
- 3 bay leaves
- 2 lb bone-in chicken thighs
- 1 lb pork belly
- 1 cup water
- 3 tbsp fruit preserves
Equipment
- large bowl
- large pot
About
Despite the simplicity of the ingredients, adobo can taste remarkably different from cook to cook based on shifts in proportions and technique. Serve with rice and crunchy cucumber relish.
Instructions
Marinate
Combine 1 cup white sugarcane vinegar , 1 cup soy sauce , 10 garlic cloves (minced), 2 tsp whole black peppercorns , and 3 bay leaves in a large bowl or pot.
Add 2 lb bone-in chicken thighs and 1 lb pork belly (cut into 2-inch pieces). Toss to coat and marinate for 30 minutes at room temperature, or up to overnight in the fridge.
Braise
Transfer the meat and marinade to a large pot . Add 1 cup water and 3 tbsp fruit preserves (blueberry or fig jam works well).
Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 35-40 minutes until the chicken and pork are tender and cooked through.
Reduce and Crisp
Remove the meat from the pot and set aside. Continue simmering the sauce uncovered for 10 minutes until reduced and slightly thickened.
Return the meat to the reduced sauce and toss to coat. Serve hot.
View Cooklang Source
---
title: Adobong Manok at Baboy
description: Classic Filipino adobo with chicken and pork in a silky, fatty, sour sauce
servings: 5
time: 60 minutes
tags: [filipino, chicken, pork, adobo]
cuisine: Filipino
difficulty: easy
long_description: "Despite the simplicity of the ingredients, adobo can taste remarkably different from cook to cook based on shifts in proportions and technique. Serve with rice and crunchy cucumber relish."
---
== Marinate ==
Combine @white sugarcane vinegar{1%cup}, @soy sauce{1%cup}, @garlic cloves{10} (minced), @whole black peppercorns{2%tsp}, and @bay leaves{3} in a #large bowl{} or pot.
Add @bone-in chicken thighs{2%lb} and @pork belly{1%lb} (cut into 2-inch pieces). Toss to coat and marinate for ~marinating{30%minutes} at room temperature, or up to overnight in the fridge.
== Braise ==
Transfer the meat and marinade to a #large pot{}. Add @water{1%cup} and @fruit preserves{3%tbsp} (blueberry or fig jam works well).
Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for ~braising{35-40%minutes} until the chicken and pork are tender and cooked through.
> The fruit preserves balance the acidity and add body to the sauce — a common home-cook trick in the Philippines.
== Reduce and Crisp ==
Remove the meat from the pot and set aside. Continue simmering the sauce uncovered for ~reducing{10%minutes} until reduced and slightly thickened.
> For crispy edges, pan-fry the meat in 2 tbsp cooking oil in a skillet over high heat until golden before returning it to the sauce.
Return the meat to the reduced sauce and toss to coat. Serve hot.