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ADOBO

Someone may be able to identify where you’re from depending on how you make adobo. But just like any other Filipino dish, each region and household has something different that makes their adobo stand out from the rest. 

This cooked chicken is so juicy and tender as it is seared and simmered in a tangy savory adobo sauce and rendered chicken fat. The soy and vinegar sauce with the black peppercorns, onion and garlic give this dish its signature savory tangy garlicky taste. Don't forget to pour the remaining sauce from the finished dish onto your rice, it compliments it perfectly.
This cooked chicken is so juicy and tender as it is seared and simmered in a tangy savory adobo sauce and rendered chicken fat. The soy and vinegar sauce with the black peppercorns, onion and garlic give this dish its signature savory tangy garlicky taste. Don't forget to pour the remaining sauce from the finished dish onto your rice, it compliments it perfectly.


2 tablespoons canola oil
5 chicken drumsticks (about 1 3/4 pounds)
5 bone-in chicken thighs (about 1 3/4 pounds)
1 large yellow onion, quartered and sliced 1/4 inch thick
8 cloves garlic, smashed
5 bay leaves
¼ teaspoon whole black peppercorns
1 cup cane vinegar (see Tips) or unseasoned rice vinegar
⅓ cup reduced-sodium soy sauce


Step 1
Heat oil in a large pot over medium heat until it starts to shimmer. Add drumsticks and cook until brown on all sides, 4 to 6 minutes. Transfer to a plate. Add thighs to the pot and cook until browned, about 3 minutes per side. Transfer to the plate with the drumsticks.

Step 2
Add onion, garlic, bay leaves and peppercorns to the pot; cook, stirring occasionally, until the garlic just begins to brown, about 3 minutes. Add vinegar and soy sauce and bring to a simmer, scraping up any browned bits. Return the chicken to the pot and turn to coat with the sauce. Reduce heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the chicken is very tender, about 1 hour.

Step 3
Transfer the chicken to a clean plate and cover loosely with foil to keep warm. Bring the sauce to a boil and cook, stirring often, until reduced by about one-third, 3 to 5 minutes. Serve the chicken with the sauce.

Tips
Tips: Although cane vinegar is made from fermented sugarcane syrup, it's not sweet. It is fresh, light and less sharp than other vinegars. Find it at Asian markets or online.


PORK ADOBO

Ingredients
2 1/2 lbs pork belly cubed
10 tablespoons white vinegar
3 tablespoons soy sauce
5 cloves garlic crushed
12 ounces cola drink
2 teaspoons whole peppercorn
4 pieces dried bay leaves
Salt optional
Water as needed

Instructions
Heat pan. Sear pork belly until it browns and enough oil is extracted. Note: stir the pork continuosly while searing.
Push the pork on one side of the pan. Add garlic on the open area. Saute garlic for 30 seconds. Mix pork and garlic together. Cook for 1 minute.
Pour-in soy sauce and vinegar. Let boil. Stir. Cook for 2 minutes.
Add whole peppercorn and dry bay leaves.
Add cola drink. Let it boil. Cover the pan. Continue cooking in low heat until pork gets tender. Note: add water if needed.
Season with salt (optional).
Transfer to a serving bowl. Serve. Share and enjoy!