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Chicken and pork adobo recipe (adobong manok at baboy)
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- Cuisine: Filipino
- Prep Time: 5 min(s)
- Cook Time: 45 min(s)
- Serves 6
One of the Philippines’ most treasured dishes is also its best known overseas. Adobong manok at baboy, chicken and pork adobo, combines favourite flavours of mixed meat, native vinegar and soy sauce, in a flavourful addictive braise. Artist Erica Enqiquez, who recently performed at the Sydney Fringe Festival in a performance exploring what it’s like to be a Filipino-Australian, named after this fascinating dish, Aussies of the Magic Mic and Adobo Kind, speaks to Yasmin Newman about how to make adobo.
Ingredients
1kg chicken drumsticks and wings1kg pork (optional), cut into medium-sized pieces
8 cloves garlic
1/4 cup vinegar
2 tbsp soy sauce
Sugar, to taste
1 tsp black peppercorns
4 bay leaves
Preparation
Place the chicken, pork, garlic, vinegar, soy sauce and 1 cup of water in a large saucepan and boil for 30-45 minutes or until the meat is tender.Gradually add sugar to taste, stirring to combine.
Add the peppercorns and bay leaves. Reduce heat to low and simmer for 20-30 minutes.
Divide among plates and serve.
If you enjoyed this Chicken and pork adobo recipe (adobong manok at baboy) then browse more Filipino recipes, stew recipes, meat recipes, easy recipes, slow cooking recipes and our most popular hainanese chicken rice recipe.
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| Restaurant | Book Online | Suburb | |
| 1. | De Bortoli Winery and Restaurant | Dixons Creek | |
| 2. | Mabuhay | Darwin |
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