Adobo - Chicken and Pork in Vinegar & Soy Sauce

This wonderful combination of meats braised in vinegar, soy sauce, garlic, and onions encapsulates the cuisine of the Philippines in a single dish. Its dynamic flavors represent centuries of colonial influences, especially Spain and China. Adobo can be made several days in advance or frozen. Serve with white rice.

5 from 2 votes

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Course: Brunch, Lunch, Main Course

Cuisine: Philippines, Southeast Asian

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings:

Author: My Hungry Traveler

Equipment

Large skillet
Wok

Ingredients

1 lb Boneless chicken thighs, cut into 1-inch cubes
1 lb Boneless lean pork, cut into 1-inch cubes
8 cloves Garlic, minced
2 Bay leaves
1 cup Palm or rice wine vinegar (or distilled white vinegar)
1 tsp Kosher salt
½ tsp Black pepper
1½ cup Water
½ cup Soy sauce
1 cup Coconut milk
2 tbsp Coconut oil or vegetable oil

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Instructions

Prepare Meats - In a pan, combine garlic, bay leaves, vinegar, salt, pepper, and 1 cup water. Add chicken and pork cubes. Stir and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Add ½ cup water and continue simmering until pork seems tender, 10-15 minutes more.
Brown Meats - Remove bay leaves and meat cubes with a slotted spoon. Heat 2 tbsp oil in a wok over high heat. Working in 3 batches, stir fry the meat cubes until lightly browned on all sides. Transfer to a bowl. Bring wok back hot. Repeat 2 more times, adding a little more oil if necessary.
Heat the skillet with the cooking liquid in it over medium high heat. Add soy sauce, meat cubes, and a little water if sauce is too thick. Simmer for 5 minutes. Stir in coconut milk and cook 3 minutes more. Transfer to a serving bowl and serve with white rice.

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