Filipino Adobo

Name: Filipino Adobo
Prep time: 15 min
Total time: 1 h
Yield: 6
Cuisine: Filipino
Ingredients: 2 lbs pork shoulder, cut into 2-inch pieces; 1 lb chicken thighs, bone-in; 1/2 cup soy sauce; 1/3 cup white vinegar; 1 head garlic, peeled and crushed; 3 bay leaves; 1 tsp whole black peppercorns; 1 medium onion, sliced; 2 tbsp vegetable oil; 1 cup water; 2 tsp brown sugar; Salt to taste

Tender pork and chicken braise in a deeply savory sauce of soy and vinegar, infused with crushed garlic and bay leaves for a complex, slightly tangy flavor that's unmistakably Filipino. The meat becomes fall-apart soft while the sauce reduces to a glossy glaze that clings to every bite. Make this weeknight comfort food when you want something warming and satisfying that feels special without demanding much effort.

Prep

15 minutes

Total

1 hour

Serves

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Ingredients

Units

Instructions

1
Heat oil in a heavy-bottomed pot over medium-high heat. Brown the pork pieces on all sides, about 8 minutes total. Remove and set aside.
2
In the same pot, brown the chicken thighs skin-side down for 5 minutes, then flip and cook 3 more minutes. Remove and set aside.
3
Sauté sliced onions in the remaining oil until translucent, about 3 minutes. Add crushed garlic and cook until fragrant, 1 minute.
4
Return pork and chicken to the pot. Add soy sauce, vinegar, bay leaves, and peppercorns. Do not stir initially to preserve the vinegar's acidity.
5
Add water and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes until pork is tender.
6
Remove the lid, add brown sugar, and simmer uncovered for 10-15 minutes until sauce reduces and coats the meat.
7
Taste and adjust seasoning with salt if needed. Remove bay leaves before serving.
8
Serve hot over steamed jasmine rice with the reduced adobo sauce.

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Filipino Adobo

Prep

15 minutes

Total

1 hour

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Heat oil in a heavy-bottomed pot over medium-high heat. Brown the pork pieces on all sides, about 8 minutes total. Remove and set aside.
2
In the same pot, brown the chicken thighs skin-side down for 5 minutes, then flip and cook 3 more minutes. Remove and set aside.
3
Sauté sliced onions in the remaining oil until translucent, about 3 minutes. Add crushed garlic and cook until fragrant, 1 minute.
4
Return pork and chicken to the pot. Add soy sauce, vinegar, bay leaves, and peppercorns. Do not stir initially to preserve the vinegar's acidity.
5
Add water and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes until pork is tender.
6
Remove the lid, add brown sugar, and simmer uncovered for 10-15 minutes until sauce reduces and coats the meat.
7
Taste and adjust seasoning with salt if needed. Remove bay leaves before serving.
8
Serve hot over steamed jasmine rice with the reduced adobo sauce.

Reviews

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