Adobo (Meat Stewed in Vinegar and Soy Sauce)
Chicken and pork simmer in a tangy vinegar-soy braise until tender and deeply savory.
Dietary
Dairy free, Nut free
Allergens
Soy, Wheat
This Filipino braise relies on the classic sour-salty balance of vinegar, soy sauce, garlic, and bay leaf, simmered slowly until the meat turns fork-tender. It traditionally uses a mix of chicken and pork, though either can be used alone, and leftovers taste even better the next day. Serve over steamed rice to soak up the rich, garlicky sauce.
Ingredients
- 1 pounds chicken thighs, bone-in, skin-on
- 1 pounds pork shoulder, cut into 1 1/2-inch pieces
- 1/2 cup distilled white vinegar
- 1/4 cup soy sauce
- 1 cup water
- 8 garlic cloves, crushed
- 3 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 2 green onions, sliced, for garnish
Method
-
In a large bowl, combine the chicken, pork, vinegar, soy sauce, water, crushed garlic, bay leaves, and peppercorns. Cover and marinate in the refrigerator for 30 minutes, or up to overnight.
-
Remove the meat from the marinade with tongs, letting excess liquid drip off; reserve the marinade.
-
Heat the vegetable oil in a 6-quart saucepan over medium-high heat. Sear the chicken and pork in batches until browned on all sides, about 3 minutes per side, then remove and set aside.
-
Return all the meat to the pot and pour in the reserved marinade. Bring to a boil over high heat, uncovered, without stirring, for 5 minutes to cook off the raw vinegar smell.
-
Reduce heat to low, cover, and simmer until the pork is tender, about 35 minutes, stirring occasionally.
-
Stir in the brown sugar. Uncover and simmer for 10 minutes more to thicken the sauce slightly.
-
Taste the sauce and adjust with additional soy sauce or vinegar if needed. Remove the bay leaves.
-
Spoon the adobo and sauce over steamed rice and garnish with sliced green onions before serving.
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Adobo (Meat Stewed in Vinegar and Soy Sauce)
This Filipino braise relies on the classic sour-salty balance of vinegar, soy sauce, garlic, and bay leaf, simmered slowly until the meat turns fork-tender. It traditionally uses a mix of chicken and pork, though either can be used alone, and leftovers taste even better the next day. Serve over steamed rice to soak up the rich, garlicky sauce.
1 hr 4 servings 420 cal
Ingredients
- 1 pounds chicken thighs, bone-in, skin-on
- 1 pounds pork shoulder, cut into 1 1/2-inch pieces
- 1/2 cup distilled white vinegar
- 1/4 cup soy sauce
- 1 cup water
- 8 garlic cloves, crushed
- 3 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 2 green onions, sliced, for garnish
Method
- 1
In a large bowl, combine the chicken, pork, vinegar, soy sauce, water, crushed garlic, bay leaves, and peppercorns. Cover and marinate in the refrigerator for 30 minutes, or up to overnight.
- 2
Remove the meat from the marinade with tongs, letting excess liquid drip off; reserve the marinade.
- 3
Heat the vegetable oil in a 6-quart saucepan over medium-high heat. Sear the chicken and pork in batches until browned on all sides, about 3 minutes per side, then remove and set aside.
- 4
Return all the meat to the pot and pour in the reserved marinade. Bring to a boil over high heat, uncovered, without stirring, for 5 minutes to cook off the raw vinegar smell.
- 5
Reduce heat to low, cover, and simmer until the pork is tender, about 35 minutes, stirring occasionally.
- 6
Stir in the brown sugar. Uncover and simmer for 10 minutes more to thicken the sauce slightly.
- 7
Taste the sauce and adjust with additional soy sauce or vinegar if needed. Remove the bay leaves.
- 8
Spoon the adobo and sauce over steamed rice and garnish with sliced green onions before serving.
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