Adobo, one of the staples of our home, is a great dish to make for family and loved ones. I love that this dish is so easy to make and keeps well. It actually tastes better the next day! 😀 Here’s my take on a classic Filipino dish…. enjoy! 😛
Heat oil in a pan and add atsuete seeds. Cook until the oil turns reddish orange in color. Set aside. Measure out all the ingredients….. Vinegar, soy sauce, garlic, peppercorns, bay leaves, atsuete oil and hugas bigas (rice wash).
Wash the pork and chicken pieces and pat dry. Place all the of the ingredients into the bowl (except for hugas bigas) and stir to combine. Marinate for about 30 minutes.
Heat oil and brown chicken and pork on all sides.
Place browned meat back into the pan and add marinade and hugas bigas. Simmer for about 30 minutes or until the meat is tender. If you want your adobo with lots of sauce, you can stop at this point and serve, but if you like your adobo on the dry side, continue with the next steps. 🙂
Remove cooked meat and re-fry. This step is optional.
Simmer sauce until reduced and thickened. Yuuuum!!!! 😛
Place re-fried meat pieces back into the reduced adobo sauce and stir to combine.
Serve with tomatoes. Nom….Nom….Nom…… 😛
Chicken Pork Adobo
400 grams chicken, cut into small pieces
400 grams pork liempo (pork belly), cut into cubes
1 teaspoon whole peppercorns
3 bay leaves
10 cloves garlic, crushed
½ cup native vinegar
3 tablespoons dark soy sauce
1 cup hugas bigas (rice water wash) or water1
½ teaspoon salt
to taste pepper
4 tablespoons atsuete/anato oil
(4Tbsp oil 1 tsp anato/atsuete seeds)
Extra oil for frying (optional)
1.Place chicken and pork pieces in a large bowl and lightly season with salt and pepper, peppercorns, bay leaves, garlic, vinegar and soy sauce and marinate meat for at least 30 minutes making sure to mix well.
2. In a sauté pan, heat oil and add anato seeds and allow to steep until oil turns red in color. Set aside.
2. In a casserole over medium heat, add oil and brown chicken and pork pieces on both sides. Continue doing this until everything is browned.
3. Place all the browned meat, back into the pan and add marinade and rice water wash and bring to a boil. As soon as it boils, lower the flame and simmer until soft, approximately 30-40 minutes and the sauce has somewhat thickened. Serve with streamed rice and tomato slices.
*** Optional – You may fry the meat a second time while reducing the sauce. Once all the meat has browned, add it back to the thickened sauce and stir to combine.
“Food nourishes the body as God’s Word nourishes the soul”