Creamy Adobo Guide
A classic Filipino stew, Adobo, elevated with creamy coconut milk (Adobo sa Gata). This savory and tangy dish is renowned for its depth of flavor, which improves significantly overnight.
Ingredients
- 500 g pork belly cut into 1.5-inch cubes
- 500 g chicken thighs bone-in
- 0.5 cup soy sauce
- 0.5 cup cane vinegar
- 1 head garlic minced
- 1 medium onion chopped
- 2 leaf bay leaves
- 1 tsp black peppercorns crushed
- 1 can coconut milk full-fat (400ml)
- 2 tbsp cooking oil
- 0.5 cup water optional
- 1 tsp brown sugar optional
Instructions
- 1. In a large bowl, combine pork, chicken, soy sauce, vinegar, half of the minced garlic, bay leaves, and crushed peppercorns. Marinate for at least 30 minutes, or preferably 1-2 hours in the refrigerator.
- 2. Heat cooking oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion and the remaining minced garlic until fragrant.
- 3. Add the marinated pork and chicken (reserve the marinade). Sear the meat on all sides until lightly browned.
- 4. Pour in the reserved marinade, coconut milk, and optional water (if you prefer more sauce). Bring to a boil, then reduce heat to a simmer.
- 5. Cover and simmer for 30-40 minutes, or until the pork is tender and the chicken is cooked through. Stir occasionally.
- 6. Remove the cover and continue to simmer for another 10-15 minutes, or until the sauce thickens slightly and the oil renders from the pork. Adjust seasoning with salt, sugar, or more vinegar to taste, if needed.
- 7. Remove bay leaves before serving. Serve hot with steamed rice.
Notes
For best results, allow the adobo to marinate for at least 30 minutes, or even a few hours. This dish truly shines on the second day, as the flavors meld and deepen. Adjust salt and vinegar to your preference; some like it tangier, others saltier. Serve with steamed white rice.