Filipino
Chicken and Pork Adobo
Chicken and pork braised with vinegar, soy, garlic, bay leaves, and black pepper.
6 servings · 25 minutes prep · 65 minutes cook
Ingredients
Adobo
- 2 lb, bone-in, skin-on
- 1 lb, or pork shoulder, cut into 1 1/2-inch pieces
- 1/2 cup, Filipino-style if available
- 1/2 cup, or white vinegar
- 10 cloves, smashed
- 4
- 2 tsp, lightly crushed
- 1 cup
- 1 tbsp, optional, for balance
- 1 tbsp, for browning
Directions
Brown and Braise
- Pat chicken thighs and pork belly dry. Heat avocado oil in a Dutch oven over medium-high heat.
- Brown pork for 4 to 5 minutes, then brown chicken skin-side down for 4 minutes. Transfer meat to a plate. Use the time as a guide; continue only until a deep brown crust forms on the contact surfaces.
- Add garlic and cook for 1 minute. Add soy sauce, cane vinegar, bay leaf, black peppercorns, water, and brown sugar if using.
- Return meat to the pot. Bring to a simmer, uncovered, without stirring for 5 minutes to mellow the vinegar.
- Cover partly and simmer over low heat for 35 to 45 minutes, until the chicken reaches {{temperature:165°F}} and the pork is fork-tender, ideally near {{temperature:190°F}}. Remove the chicken once done if the pork needs longer.
Reduce and Serve
- Transfer meat to a platter. Simmer sauce uncovered for 8 to 12 minutes, until glossy and slightly thickened.
- Return meat to coat in sauce. Rest for 10 minutes before serving with rice.
