Chicken and pork adobo. Another ugly-delicious meal 😂 This is a Filipino staple. I’m pretty sure it’s the Philippine’s national dish. This appears on most Filipino dinner tables at least once a week. It is such a simple, easy and casual midweek meal but because it’s such a crowd pleaser, you’ll see it at most festive occasions too. Kids LOVE this dish. All kids. And adults love it even more. Although the flavours are bold, they’re friendly. Because of the simplicity of ingredients, don’t use cheap soy sauce or vinegar. You can substitute the coconut vinegar with white vinegar, white wine, rice wine, balsamic or apple cider but the qty will be different because the sweetness and acidity is different. I was feeding 10 people with this amount so please feel free to adjust quantities and cooking times slightly. Filipinos make adobo fish, squid, beef... you can even use this marinade for tofu and shiitake mushrooms! Once you taste these flavours, you’ll be hooked.
🇵🇭 marinade 2.5kg of meat (I used a combo of pork belly, chicken necks and chicken Maryland’s) which you’ve cut into serving pieces, in 1/2c dark soy, 1/4 cup light soy, 1 cup coconut vinegar, 6 bay leaves, 1 tbsp cracked pepper, 1 large head of finely diced garlic for at least half an hour
🇵🇭in a large pot, heat up 2 tbsp coconut oil and fry off the meat till slightly browned on high heat, stirring, before pouring in the rest of the marinade
🇵🇭bring to a boil and then reduce the heat to a simmer and simmer with the lid on for 30 mins till all meat is cooked through
🇵🇭take the lid off, turn the heat up to a steady simmer and cook for another 10-15mins till liquid reduces a little and becomes more of a sauce than a soup
🇵🇭should be eaten with lots of rice and a simple cucumber or tomato salad on the side
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