A Pork and Chicken Adobo is the holy grail of Filipino cooking. Everyone seems to have their own version of it and im pretty sure they are all good. I’ve previously made a white adobo on youtube (coconut milk + just vinegar, no soy), so here is my dark adobo variant. Again, this is my own recipe and is probably very different from your own or your family’s. Give it a try, it is really simple and tasty.

Best served with sticky white or brown rice!

Marinate 300gram of bonesss chicken thighs and 200 grams of pork belly with 4 anise seeds, 4 cloves of chopped garlic, 4 bay leaves, 4 tbsp of sugar and 1/2 cup of good quality soy sauce. Leave in the fridge for 2 hours or more.

Fry up the chicken and the pork with some oil and color on both sides. Keep the sauce aside. ‘

In a pot, place in all the seared proteins, dump back in the marinade, cover everything with some water. (1/2 cup).

Simmer for about 1h30 or 2hours.

Add in 1/3 cup vinegar. Let simmer for about 30mins.

Deep fry some whole garlic (3pcs) and some sliced onions (1 whole) to use as toppings.

Slice 1 red onion very thinly.

Plate it all up. Serve with calamansi.

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Erwan Heussaff

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