Chicken and Pork Adobo
User Reviews
4.1
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
293 kcal
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Course
Main Course
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Cuisine
Filipino
Chicken and Pork Adobo
Description
This Chicken and Pork Adobo recipe starts by sautéing onions and garlic before browning pork shoulder cubes and chicken pieces. Vinegar is added and brought to a boil uncovered to reduce its sharpness, followed by soy sauce, water, and bay leaves. The mixture simmers covered until meat becomes tender and the sauce thickens. The slow simmer allows flavors to develop with savory, tangy notes offset by sweetness from browned aromatics.
The final dish presents tender chunks of meat in a savory sauce infused with garlic and bay leaf aroma. The balance of vinegar and soy sauce gives the sauce a pleasing acidity and saltiness. The textures range from slightly firm meat surfaces to moist interiors softened by cooking.
Chicken and Pork Adobo is a classic hearty entrée served best with steamed rice to soak up the flavorful sauce. It can be reheated and often tastes better the next day as flavors meld further.
Uniformly cutting meat pieces ensures even cooking. Allowing vinegar to boil uncovered without stirring reduces acidity for a smoother flavor profile.
Ingredients
- 1 tablespoon canola oil
- 1 onion peeled and sliced thinly
- 1 head garlic peeled and minced
- 1 ½ pounds pork shoulder or belly, cut into 2-inch cubes
- 1 ½ pounds chicken cut into serving parts
- 1 cup vinegar
- ½ cup soy sauce
- 1 cup water
- 2 bay leaf
- salt to taste
- black pepper to taste
Instructions
- In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add pork and cook, turning as needed, until lightly browned. Cook, stirring occasionally, for about 7 to 10 minutes.
- Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
- Add vinegar and bring to a boil, uncovered and without stirring, for about 2 to 3 minutes.
- Add soy sauce, water, and bay leaves. Continue to boil for about 2 to 3 minutes, skimming scum that floats on top.
- Lower heat, cover, and cook for about 30 to 40 minutes or until meat is tender and sauce is reduced.
- Season with salt and pepper to taste. Serve hot.
Notes
- Cut meat into uniform pieces for even cooking throughout.
- Boil vinegar uncovered and avoid stirring early to help mellow its acidity in the final dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 4g | 1% |
| Protein | 27g | 54% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 93mg | 31% |
| Sodium | 1182mg | 49% |
| Potassium | 419mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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