How A Filipino Chef Makes Traditional Adobo

Ingredients

• 1.5 lb Pork Belly (cut into 2‑inch cubes)
• 4 pieces Chicken Leg Quarters (drumsticks and thighs, skin on, cut into halves)
• 1 cup Silver Swan Vinegar (Filipino distilled white vinegar; any distilled white vinegar works)
• 1 cup Soy Sauce (Traditional Filipino tapati soy sauce; can use regular soy sauce)
• 8 cloves Garlic (minced)
• 2 tbsp Nori Seasoning (sweet soy sauce alternative, adds depth)
• 2 pieces Bay Leaves (dried)
• 1 tsp Sugar (balances acidity, not for sweetness)
• 1 tsp Ground Black Pepper (instead of whole peppercorns)
• 2 cup Water (enough to cover meat)
• 6 pieces Hard Boiled Eggs (peeled after cooling in ice bath)
• 1 tsp Mushroom Seasoning (dehydrated mushroom powder with salt (umami boost))
• 1 tbsp Cornstarch (mixed with 2 tbsp water to form slurry)
• 2 cup Jasmine Rice (Elephant brand or any fragrant jasmine rice)
• 0.25 cup Crispy Fried Onions (store‑bought or homemade)
• 2 tbsp Crispy Fried Garlic (thinly sliced and fried until golden)
• 2 pieces Thai Chili (sliced thin, seeds removed for less heat)
• 2 stalks Scallions (white and green parts sliced)
• 2 tbsp Vegetable Oil (for frying garnish)

Instructions

1. Prepare Ingredients

   Trim the pork belly into 2‑inch cubes, halve the chicken leg quarters, mince the garlic, measure the vinegar, soy sauce, Nori seasoning, sugar, pepper, and set aside the bay leaves.

   Time: PT15M

2. Hard‑Boil the Eggs

   Place the six eggs in a pot of cold water, bring to a gentle simmer, cook for 11 minutes, then transfer immediately to an ice bath. Once cool, peel and set aside.

   Time: PT15M

3. Sear and Simmer Pork

   Heat the clay pot on high, add the pork cubes, then pour in the vinegar, soy sauce, minced garlic, Nori seasoning, bay leaves, sugar, ground pepper, and enough water to just cover the meat. Bring to a boil, then reduce to a gentle simmer and cook for 40‑45 minutes until the pork is halfway tender.

   Time: PT45M

4. Add Chicken

   Nestle the chicken pieces into the pot, cover, and continue simmering for another 20 minutes until the chicken is cooked through and the pork is fully tender.

   Time: PT20M

5. Boost Umami

   Stir in the mushroom seasoning, let the sauce reduce for about 5 minutes to concentrate flavors.

   Time: PT5M

6. Thicken the Sauce

   Mix 1 tbsp cornstarch with 2 tbsp cold water to form a slurry. Slowly whisk the slurry into the simmering sauce, bring to a boil and cook until the sauce thickens, about 3‑5 minutes.

   Time: PT5M

7. Re‑Combine Proteins and Rest

   Return the pork, chicken, and peeled boiled eggs to the pot, gently coat with sauce, cover and let sit off the heat for 10 minutes so flavors meld.

   Time: PT10M

8. Cook Jasmine Rice

   While the adobo rests, rinse 2 cups jasmine rice until water runs clear, then cook in a rice cooker or saucepan with 2½ cups water according to package instructions.

   Time: PT15M

9. Prepare Garnishes

   In a small frying pan, heat vegetable oil over medium heat. Fry the crispy onions and garlic until golden, then set aside. Slice Thai chilies and scallions for topping.

   Time: PT10M

10. Plate and Serve

    Spoon jasmine rice onto plates, top with generous portions of pork, chicken, and egg. Drizzle extra sauce, then garnish with crispy onions, crispy garlic, sliced chilies, and scallions. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

30g

Carbohydrates

60g

Fat

15g

Fiber

2g