Pork and chicken Adobo with eggs

Adobo is the signature dish of the Philippines. It is a cooking method where vinegar, soy sauce, garlic, bay leaves and pepper are used as a marinade and sauce base for any protein or vegetable.

Credit: Juzzy Kane

• serves

  6-8

• prep

  20 minutes

• cook

  1:30 hour

• difficulty

  Easy

Stream free On Demand

JC's Chicken and Pork Adobo with Eggs

episode • Bring A Plate • 

cooking • 

5m

G

episode • Bring A Plate • 

cooking • 

5m

G

Ingredients

• 400 g - 500 g pork shoulder or pork chops, cut into 4 cm pieces
• 400 g - 500 g chicken Maryland, halved, or boneless thighs, cut into 3 cm pieces
• 1 whole bulb of garlic, cloves separated and bruised
• 250 ml – 290 ml (1–1 ¼ cups) coconut vinegar (apple cider or white vinegar also works)
• 185 ml (¾ cup) light soy sauce
• 60 ml (¼ cup) dark soy sauce
• 1 ½ tsp whole black peppercorns
• 1 ½ tsp crushed black peppercorns, plus extra to season
• 7 bay leaves
• 2 star anise (optional)
• 4 tbsp neutral oil (try avocado oil, rice bran oil or vegetable oil)
• 1 tbsp brown sugar or raw sugar
• 6 eggs, soft – boiled, refreshed and peeled
• 80 ml (⅓ cup) coconut cream (optional)
• To serve, sliced spring onion sliced green chilli

Instructions

1. Place the pork and chicken pieces in a large bowl. Add the garlic, vinegar, soy sauces, whole and crushed peppercorns, bay leaves and star anise. Toss to combine well, cover and stand for 1 hour or refrigerate overnight if time permits.
   
2. Pour the pork and chicken mixture into a colander over a bowl and drain well. Separate the pork and chicken pieces into separate bowls and leave the garlic, peppercorns, bay leaves and star anise in the colander.
   
3. Heat the oil in a large heavy – based saucepan over medium - high heat. Cook the chicken pieces in batches, skin - side down and not moving until the skin is deep golden. Turn and cook the other side until golden, then remove from the pan and repeat with the pork. The bottom of the pan should start getting gnarly with caramelised bits.
   
4. Remove the pork from the pan, leaving as much fat in the pan as possible. Add the garlic, peppercorns, bay leaves and star anise and stir until the garlic cloves are golden.
   
5. Pour in the marinade and stir to remove the cooked-on pieces from the bottom of the pan. Add the pork and 50 ml water, then bring to a rolling simmer. Cook, without stirring for 3 - 5 minutes.
   
6. Stir in the brown sugar, reduce the heat to low - medium, cover the pan and simmer, stirring occasionally for 45 minutes.
   
7. Add the chicken to the pan, stir to combine well, then cover and simmer for another 30 - 35 minutes or until the chicken is cooked and the sauce has reduced by half. If you prefer a drier adobo, you can keep reducing the sauce until you see the oil separating from the sauce.
   
8. Season to taste with extra ground black pepper, add your soft-boiled eggs and stir in the coconut cream, if using. Remove from the heat and stand for 10 minutes to allow the vinegar and sugar to mellow out.
   
9. To serve, scatter with spring onions and chilli.

Photography by Juzzy Kane @juzzykane. Styling by Nidhi Sampat @coco_and_chili.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

JC's Chicken and Pork Adobo with Eggs

episode • Bring A Plate • 

cooking • 

5m

G

episode • Bring A Plate • 

cooking • 

5m

G