Let’s talk about adobo. Most Filipinos have different ways of cooking adobo. However, this is my go to recipe for the dish that I make in big batches as this will keep longer for a few days because of the vinegar. I combine chicken and pork instead of just one meat as I find it more flavorful. I don’t add water as the meat’s natural juices are enough for the sauce but you can add a cup of water if you want a little bit more sauce.
- Total Time
- Prep: 10 min. Cook: 1 hour
- Makes
- 10 servings
- Ingredients
- 1/3 cup white vinegar
- 1/2 cup soy sauce
- 1 whole garlic bulb, smashed and peeled
- 3 teaspoons sugar
- 1 Tb. coarsely ground pepper
- 2 bay leaf
- 2 pounds bone-in chicken thighs or drumsticks
- 2 pounds pork butt cubed
- 1 cup water(optional if you want more sauce)
- fried garlic bits for toppings
Cooking Directions
- In a large skillet, combine all ingredients and simmer for 45 minutes. Remove chicken and set aside, season sauce to taste by adding 1 teaspoons of salt and a little bit of pepper. Continue to simmer pork for about 15 – 20 minutes or until sauce thickens.
- When the consistency of the sauce is thick according to your liking, add back the chicken and mix. Sprinkle fried garlic bits on top and simmer for 5 mins. This is best served with hot rice with sliced tomatoes on the side sprinkled with a little bit of patis (fish sauce) or sliced salted egg.
