I hope everyone's Christmas/whatever religious holiday you celebrate was wonderful. I had a wonderful time at my in-laws and my parents. Paul loved all of his gift wrapper and boxes (toys and clothes that were inside them...he'll enjoy later). I can't wait for him to love Christmas as much as I do! Anyway, so I'm sticking with the Filipino theme and besides lumpia (Filipino Egg rolls), Adobo is basically associated with the Filipino culture when it comes to cooking. Remember in my last blog about the three different tastes in Filipino cooking, salt, sweet, or sour, and usually is a combo of 2 of the 3 or all of the 3. Adobo can be all 3 or salty and sour. It all depends on how you want to cook it. I have been making adobo for a very long time. My husband loves it. He would kill a whole pot if he could and he has.
You would think that there was only one way to make this dish. But there are plenty of ways. You can make it with pork, chicken, ribs, haven't tried beef but why not? It's so funny how different homes have their own version. But then again bbq ribs are all made differently, so why not adobo. These two are my versions. I sometimes combine cooking them together, but most of the time I cook them separately because I like how the meat tastes differently when cooked apart. I also don't like when the pork belly makes the chicken adobo too oily so that's why they are cooked in different pots.
The ingredients are so simple..
Ingredients for chicken adobo:
1-2 lbs chicken wings (you can use dark meat, so legs or thighs...breast meat can be too rubbery)
1 cup of Soy Sauce
1/2 cup of vinegar (if you like it super sour then use equal parts soy sauce and equal parts vinegar)
2-3 cloves garlic
6 peppercorns
2-3 bay leaves
1 pinch of salt
***1 potato diced into small cubes, this is optional and I didn't add it this time because I ran out of potatoes (you will not add this to the marinade. Add the potatoes the last 20 minutes of cooking)
Combine all ingredients (***except potato) in a large pot. Marinade for at least 45 minutes, overnight if you can.
Heat and cover over high heat. Once it is boiling turn heat down to low and simmer covered for 45 minutes or until chicken is cooked. Stir occasionally. ***add potato last 20 minutes of cooking
Ingredients for Pork Belly Adobo:
1 lb pork belly (you can usually get it at a butcher shop or an Asian market, I'm sure the local supermarket butcher can also cut some up for you. Ask them to cut you 1 lb of pork belly into strips, then cut into cubes at home), sliced into 1 inch cubes
1/2 cup of soy sauce
1/4 cup of vinegar
1 tablespoon sugar
2 cloves garlic
6 peppercorns
2-3 bay leaves
Marinade in medium sized pot for at least 45 mins, overnight is best.
Cook over high heat and bring to a boil, lower heat to low, cover and let simmer for 30 minutes.
After 30 minutes, uncover and spoon out half the liquid into bowl (I usually put liquid in chicken adobo to add more flavor but you can toss it if you want).
Turn heat on medium high and you're going to reduce the sauce for the next 15 minutes. To do this keep an eye on the pot. You will want to keep stirring so it doesn't burn. The sugar will help carmelize the pork adobo. Once you see that the liquid has reduced to almost gone, approx 10-15 mins, turn heat off.
Both dishes are served over white rice. Brown rice is fine, but I hate brown rice so that won't happen here.
Happy eating all!
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