19 March 2019

Chicken and Pork Adobo

Is there any meat-loving mammal here who don't eat adobo? If that's you, why are you even here? 

I mean, remember the time celebrity chef Gordon Ramsay chose pork adobo burger over a bison and chorizo double stacked burger in the American TV program Good Morning America? What about when Anthony Bourdain learned how to cook adobo? I won't go further and stress the importance of these two gentlemen in the food industry but if they loved adobo, why anyone else wouldn't?


When I became a full-time homemaker, adobo has always been my saving grace. Adobo gave comfort to my husband after a tiring and long travel from the camp. Its thick and flavorful sauce has been my eldest daughter's first experience in appreciating Filipino cuisine. A huge chunk in our family and food stories will always be taken by adobo. 

This is why I decided to have a separate label/tag for adobo. Apparently, that's where different kinds of adobo recipes will be filed. I have already shared the recipes of my Classic Pork Adobo, Pork Adobo with String Beans and Hawaiian Chicken Adobo with Sesame Seeds. When I have the time, I will update these recipes as to how I think it should be now. Also, the photos in those posts were horrendous. 

Anyway, just like the three previous ones, I will make this recipe as simple as it is. But first, important reminders:

  • I love cooking my adobo in traditional Filipino kawali because it creates crust that when deglazed by water or broth makes thick and flavorful sauce. So I hope you get a kawali now before you try this recipe.
  • When combining chicken and pork, it's best to get the parts where rich flavors come from. For chicken - thigh part, no contest. For pork - liempo, fight me.
  • We all have our own style of cooking adobo. I guess every family has its own version. But over the years of cooking it, I realized that the secret to a great-tasting adobo are the ingredients used. Please use light soy sauce and red cane vinegar if available.
  • Okay, another secret is low and slow simmering. Ask your grandmother for verification.


I'm ready. Are you?

Ingredients:

- 2 leg quarters, chopped in serving size
- 2 liempo slices, chopped in 2-inch thickness
- 3/4 cup red cane vinegar
- 1/4 cup apple cider vinegar
- 1/2 cup soy sauce
- 1 cup water (or more if desired)
- 3 small bulbs of garlic (I used the local Tagalog variant), smashed and peeled
- 2 medium red onions, sliced
- peppercorns
- cracked black pepper
- salt, if still needed
- 5 pcs bayleaves
- 1/4 cup brown sugar
- olive oil


Procedure:

1. In your kawali, sauté sliced onion and garlic in olive oil until fragrant and translucent.

2. Add liempo cuts. Allow each side to sizzle and brown.

3. Add chicken and brown as well. Stir fry for 5 minutes.

4. Then pour all liquid ingredients, add peppercorns and bay leaves. Do not mix so the vinegar will be cooked well. Cover and simmer for 30 minutes until tender.

5. Add brown sugar and cracked black pepper. Add salt if needed. Mix to incorporate flavors in each meat.

6. Scoop out 2 cups of liquid, set aside. Allow the remaining liquid in the pan to evaporate. Let it sizzle a bit and have a little crust. The pork will render a little oil so take a little time but please don't burn it!

7. Pour back the adobo sauce. Carefully scrape the crust to incorporate with the sauce. Cover and simmer for 15 to 20 minutes to thicken the sauce.

8. Serve with steaming white rice. Enjoy!




For more easy-to-follow recipes, click here: #RoyalDomesticityRecipes

10 comments:

  1. Favorite ko ang adobo!!! The way I cook adobo pinapakuluan ko muna ang liempo sa soy sauce and vinegar with peppercorns and bay leave. The pag achieve ko na ang Lamont n gusto yung as in melt in your mouth aNg TABA , I fry them na until magkulay brown na sya then add ko yung natira ng sauce. Fave namin na ilagay sa rice aNg mantika ng adobo with salt. Mas masarap yan nung bata ako pag nila mas pa ng kamay ng Mommy ko, ewan ko pero iba aNg sarap hehehe at yan ang ginagawa ko sa anak ko ngaun. 😍👌😊

    ReplyDelete
  2. Wow Mommy my family's favorite too, po! Masarap po talaga ang lasa ng adobo, lalu na po ung tinatawag na adobong paiga yung konti kang po ang sauce nya. Thank youbfor sharing your recipe po gagawin ko po yang adobo version nyo po.

    ReplyDelete
  3. I have never tried using light soy sauce and rer can vinegar yet in cooking adobo. Will try it next time. Ito din talaga ang saving grace ko, lalo na pag wala na ko maisip lutuin hehe

    ReplyDelete
  4. Yes, saving grace din si adobo whenever i have hard time thinking what ulam to cook next. Bisaya kami and we love adobo next sa humba na pork. We like the oily sauce on top of rice. Thigh part sa kids and wings naman bec i love wings sa adobo ☺️ Salamat sa step by step na pagluluto Mommy ☺️
    ig: iamlove_iloveyou
    fb: love fullido compoc

    ReplyDelete
  5. I trust your version.:) It's the same way my sister cooks her adobo and talaga napaparami ang kanin ko pag yan ang ulam.

    ReplyDelete
  6. Hi Ms.D, yes I love eating adobo din kaso hanggang kaen lang ako. SKL- we're living kasi with my mom in law who is a kusina expert and dahil sya din ang in charge sa food namin I never get a chance to practice and cook this to its perfection, -dont get me wrong in good terms po kami ng nanay 😊- hence, Thanks for the recipe, I'll make sure to share this with Nanay for a new twist for our beloved ulam. ❤

    ReplyDelete
  7. This is one of my especialty po. Everyone loves my adobo.. Also learned some ingredients and technique here.tnx mommy!!��

    ReplyDelete
  8. I love adobo too! 😍😍😍 All-time favorite dish. Tapos yun mga tira-tira na nailagay sa ref, iinit ulit. Yumyum. 😋

    ReplyDelete
  9. Reading your recipes while at work. I can't wait to try this! Nakakagutom ang picture pa lang 😋😋😋

    ReplyDelete
  10. Mother ko may dalawang recipe for adobo. May adobong may sabaw at adobong walang sabaw, nevertheless, masarap pa rin at nakakatakam. Will share this recipe to her, kasi never pa namin ma try na ipagsama ang chicken at pork. Hehe thanks for sharing D!

    ReplyDelete