Chicken And Pork Belly Adobo Recipes

PORK AND CHICKEN ADOBO RECIPE

Steps:

• Heat oil in a pan
• Once the oil becomes hot, add the garlic. Cook until the color turns golden brown.
• Remove the garlic and set aside. Add pork and chicken. Cook for 5 minutes or until the color turns light brown.
• Add whole peppercorn, bay leaves, oyster sauce, soy sauce, and water. Let boil and simmer until the meat gets tender.
• Add the sugar and stir.
• Pour-in vinegar and let boil.Simmer until most of the liquid evaporates.
• Add salt to taste. Put-in the fried garlic, stir, and cook for 2 minutes.
• Serve. Share and enjoy!

CHICKEN AND PORK ADOBO

Steps:

• Prepare the marinade. Place the chicken and pork pieces in a non-reactive bowl. Pour the marinade and ensure all the pieces are evenly coated. Leave to marinate for at least 3 hours or preferably overnight.
• Heat the oil in a large pan. Saute the garlic and onion until aromatic. Add the chicken and pork pieces, their marinade and the bay leaves. Depending on how big the pieces of meat are, you may wish to cook the pork ahead for the first 5 minutes or so because it cooks longer. Thereafter, add the chicken and cook the meat altogether. Allow to boil briefly and let the pork and chicken render some fat then cover and cook in low heat until the marinade has almost evaporated.
• Alternatively, our helper (and this is her recipe!) would simply add the meat pieces to the sauteed garlic and onion and cook them until the pork and chicken release or render their fat. Then the marinade is added back and boiled briefly.
• Pour in the water (preferably use hot), cover and simmer until the chicken and pork pieces are all tender. If the sauce begins to dry up before the meat is tender, add a little more water. You can let the dish dry up if you prefer a dryer adobo otherwise, retain some liquid. Some prefer to fry the adobo which you may after it's cooked - just brown it quickly.
• Frying would add more flavor as well but it's already good as is so this is totally optional. Others prefer a sweeter adobo so you can also add a little sugar towards the end and just let it dissolve into the liquid. Either way, it will be good!
• As with any Adobo version, the flavor improves even more after a day or two, assuming there's any left-over on day one! Enjoy with lots of rice.

PORK BELLY ADOBO

Steps:

• Combine the soy sauce, garlic, sugar and peppercorns in a large bowl. Add the pork and marinate in the refrigerator for at least 2 hours or overnight, covered (can be marinated in a resealable 1-gallon freezer bag). Mix twice at regular intervals to marinate thoroughly.
• Drain the pork in a colander over a bowl; reserve the marinade and garlic. Heat the oil in a large Dutch oven over medium heat. Brown the pork in batches, making sure not to crowd the meat and turning often until all sides are brown, 6 to 8 minutes per batch (the peppercorns may adhere to the pork, which is fine). Watch closely: The sugar in the marinade will cause the pork to darken quickly if the pot is too hot-lower the heat if necessary to avoid burning. Remove the pork with a slotted spoon; set aside.
• Discard all but 2 tablespoons of the oil from the Dutch oven. Add the garlic from the marinade and the onions, and cook, stirring, until the onions are translucent, 10 to 12 minutes.
• Add back the pork, the strained marinade, 1 cup water and the bay leaves, and bring to a boil. Lower the heat to medium, cover and cook at a medium boil, stirring periodically, until the pork is tender but not falling apart, about 1 hour 25 minutes.
• Add the vinegar, but do not stir. Cook, uncovered, until the sauce is reduced to the consistency of a loose marinara, about 20 minutes more. Remove from the heat, and skim and discard fat (pork belly will render a good amount). Allow the pork and sauce to sit 15 minutes before serving; the sauce will continue to thicken. Serve over jasmine rice.

BRAISED PORK BELLY ADOBO BY CHEF LEAH COHEN RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• Cut the pork belly in half crosswise and place in a Dutch oven or large oven-safe pot.
• In a large bowl, combine the salt, sugar, pepper, star anise, garlic, bay leaves, soy sauce, apple cider vinegar, and water. Whisk until the salt and sugar have dissolved.
• Pour the braising liquid over the pork belly. Cover the pork belly with a sheet of parchment paper, then tightly cover the pot with a sheet of aluminum foil. Bake for 2-2½ hours, until the pork is tender but not falling apart.
• Remove the pork belly from the braising liquid and transfer to a wire rack set over a baking sheet. Chill uncovered in the refrigerator overnight.
• Make the adobo sauce: In a medium saucepan over low heat, combine the water, soy sauce, sugar, canola oil, bay leaf powder, black pepper, garlic, coconut vinegar, and coconut milk. Simmer for 15-20 minutes. Remove the sauce from the heat and reserve until ready to use.
• Remove the pork belly from the refrigerator and cut it into approximately 8 5-ounce (140 g) pieces. Score the pork by slicing through the fat cap, stopping once you reach the meat, in ½-inch (1 cm) sections.
• Fill a large pot halfway with the oil and heat until it reaches 375˚F (190˚C).
• Fry the pork belly until the skin is crispy and the center is hot, about 8 minutes.
• Slice the pork belly between the scores.
• To serve, ladle some adobo sauce on the bottom of a serving bowl. Arrange a portion of pork belly on top and garnish with a poached egg, Szechuan pepper, scallions, fried garlic, and cilantro. Serve with Jasmine rice alongside.
• Enjoy!

PORK AND CHICKEN ADOBO

Steps:

• Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
• Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
• Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.

PORK & CHICKEN ADOBO

Steps:

• Cut the lean pork and chicken into 2 inch cubes and season with 1/2 tsp salt, 1/2 tbsp sugar, and 1 tsp ground black pepper. Add 3 to 4 cloves of minced garlic and 1 tbsp canola oil. Add 1/2 cup vinegar and 1/4 cup soy sauce. Mix by hand until meat is well coated. Set aside and let stand for at least 30 minutes.
• Heat 2 tbsp canola oil in a sauce pan at medium setting. Slowly add marinaded pork and chicken with liquid. Add Bay leaves and cook, stirring occasionally, until liquid is reduced and meat is tender (about 28 minutes). Adjust taste with remaining salt and sugar - should be a little more sweet than salty. Remove from heat and stand for 2 minutes.
• In a separate pan, heat 3 tbsp of canola oil and fry the rest of the garlic until golden brown and aromatic (do not scorch garlic). Transfer the cooked meat (meat only - use a perforated ladle) into the pan and fry for about 1 to 2 minutes. Meat should look "pan fried" and golden red on some pieces. Add 3/4 of the remaining cooked liquid. Cook and stir for about 1 more minute or until there is separation of oil and liquid. Remove from heat and let stand. Serve warm with steamed rice. The remaining cooked liquid may be used as supplementary sauce. Makes about 4 servings.