--- title: "Adobong Manok at Baboy" description: "Classic Filipino adobo with chicken and pork in a silky, fatty, sour sauce" url: "https://briansunter.com/recipes/adobong-manok-at-baboy" --- # Adobong Manok at Baboy Classic Filipino adobo with chicken and pork in a silky, fatty, sour sauce 1h 15m 5 servings filipino chicken pork adobo Scale Units ## 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 1 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. 2 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 3 Transfer the meat and marinade to a large pot . Add 1 cup water and 3 tbsp fruit preserves (blueberry or fig jam works well). 4 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. Note The fruit preserves balance the acidity and add body to the sauce, a common home-cook trick in the Philippines. ### Reduce and Crisp 5 Remove the meat from the pot and set aside. Continue simmering the sauce uncovered for 10 minutes until reduced and slightly thickened. Note 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. 6 Return the meat to the reduced sauce and toss to coat. Serve hot. View Cooklang Source recipe.cook ``` --- 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." rating: 4.5 --- == 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. ```