📝 About This Recipe
Considered the unofficial national dish of the Philippines, this 'Adobong Manok at Baboy' is a masterclass in the balance of salty, sour, and umami flavors. By braising succulent pork belly and bone-in chicken in a potent mixture of cane vinegar, soy sauce, and a mountain of garlic, the meats become incredibly tender while the sauce reduces into a rich, savory glaze. This recipe utilizes the traditional method of searing the meat after braising to achieve a caramelized depth that defines the perfect home-cooked Adobo.
🥗 Ingredients
The Meats
- 500 grams Pork Belly (Liempo) (cut into 1.5-inch cubes)
- 500 grams Chicken Thighs and Drumsticks (bone-in, skin-on for maximum flavor)
The Braising Liquid
- 1/2 cup Soy Sauce (Filipino brands like Silver Swan or Datu Puti are preferred)
- 1/3 cup Cane Vinegar (can substitute with white distilled vinegar)
- 1 cup Water
- 1 tablespoon Brown Sugar (to balance the acidity)
Aromatics and Spices
- 8-10 cloves Garlic (smashed and roughly chopped)
- 1 tablespoon Whole Black Peppercorns (toasted slightly for more aroma)
- 3-4 pieces Dried Bay Leaves
- 2 tablespoons Cooking Oil (neutral oil like canola or vegetable)
For Garnish
- 2 tablespoons Fried Garlic Bits (for crunch and aroma)
- 1 stalk Green Onions (thinly sliced)
👨🍳 Instructions
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1
In a large mixing bowl, combine the pork belly, chicken pieces, soy sauce, and half of the chopped garlic. Let this marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor penetration.
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2
Heat a large, heavy-bottomed pot or wok over medium-high heat. Add 1 tablespoon of oil.
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3
Remove the meat from the marinade (reserve the liquid). Sear the pork belly cubes first until they develop a golden-brown crust on at least two sides. Remove and set aside.
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4
In the same pot, sear the chicken pieces skin-side down until the skin is rendered and browned. Remove and set aside with the pork.
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5
Lower the heat to medium. Add the remaining tablespoon of oil if the pot is dry. Sauté the remaining garlic until fragrant and lightly golden.
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6
Return the seared pork and chicken to the pot. Pour in the reserved marinade, water, whole peppercorns, and bay leaves.
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7
Bring the mixture to a gentle boil. Once boiling, pour in the cane vinegar. CRITICAL: Do not stir the pot after adding the vinegar; let it boil uncovered for 3-5 minutes to 'cook off' the harsh raw acidic bite.
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8
Add the brown sugar and stir gently. Lower the heat to a simmer, cover the pot, and cook for 30-40 minutes. The pork should be tender and the chicken fully cooked.
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9
Optional but recommended: Once the meat is tender, remove the meat pieces again. Crank the heat to high to reduce the sauce until it thickens and becomes slightly oily/glossy (about 5-8 minutes).
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10
Return the meat to the reduced sauce and toss to coat every piece in the dark, savory glaze.
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11
Taste the sauce. If it's too salty, add a pinch more sugar; if too sour, simmer a bit longer.
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12
Transfer to a serving platter. Garnish generously with fried garlic bits and sliced green onions.
💡 Chef's Tips
For the best flavor, make the Adobo a day in advance; the flavors meld and the meat absorbs the sauce beautifully overnight. Avoid using chicken breast as it dries out during the long braise; thighs and drumsticks stay succulent. If you prefer a 'dry' adobo, continue simmering until the liquid has evaporated and the meat starts to fry in its own rendered fat. Always use whole peppercorns rather than ground pepper for that authentic, rustic Filipino aesthetic and burst of spice. Don't skip the searing step—it provides the Maillard reaction that gives the dish its complex, caramelized profile.
🍽️ Serving Suggestions
Serve piping hot over a mountain of steamed white jasmine rice to soak up the savory sauce. Pair with a side of 'Atchara' (pickled green papaya) to cut through the richness of the pork belly. Enjoy with a side of fresh sliced tomatoes and salted duck eggs (itlog na maalat). A cold glass of calamansi juice or a crisp lager balances the salty-sour profile perfectly. For a breakfast twist, serve leftover adobo with garlic fried rice (sinangag) and a fried egg.