Chicken Pork Adobo
Adobo is so popular in the Philippines there are a lot of variations of it from different sauces, different meats and even vegetarian versions. It’s a taste that is very Filipino, the salty sour and sweet flavour is a perfect taste to match with a freshly cooked rice. Not just that, the fatty sauce also adds more character to the dish making it more desirable to the Filipino palate.
I made most of the versions here at Ang Sarap but I know there are a lot more versions that I had missed to add, will try to put them in the future but for today we are making one of the popular versions which is just a mix of both meats, pork and chicken. It’s the adobo version that brings the best of both worlds together.
- 500 g Pork belly, cubed
- 600 g chicken nibbles
- 3 medium floury potatoes, quartered
- 1 whole garlic, minced
- ½ cup cane vinegar
- ½ cup soy sauce (Philippine Soy Sauce not the Chinese Soy Sauce, they taste differently if you can’t find one you can use Kikkoman)
- 1 tbsp sugar
- bay leaves
- whole pepper corns
- Deep fry potatoes until golden brown. Remove from pan then set aside.
- In a separate pot sauté garlic in oil using low heat until golden brown. Remove from pot and set aside.
- Add pork belly and fry until browning occurs. Remove then set aside.
- Add chicken nibbles and fry until browning occurs. Remove then set aside.
- Place the pork back into the pot, add ½ cup water, ½ cup vinegar, ½ cup soy sauce, 2 tbsp peppercorn, 4 bay leaves and 1 tbsp sugar then bring to a boil and simmer for 25 minutes or until pork is tender. Add the chicken nibbles and cook for 10 more minutes.
- Drain the liquid and in a separate frying pan add oil and fry the drained meat in high heat browning the sides.
- Mix 1 tsp cornstarch in the cool drained liquid then pour the mixture in the pan together with the deep fried potatoes.
- Simmer for additional 5 minutes then serve.