I recently shared my recipe for Bibinkga (Filipino Coconut Cake), and you all shared it like crazy. I’m excited to see so many Filipino food lovers out there.
Although I haven’t traveled to the Philippines yet, my mother-in-law gave me some of her authentic recipes years ago, so I’m going to pass them along.
This dish is Filipino Adobo made with chicken and pork. I use chicken wings and country–style pork ribs. You can also use chicken thighs and pork shoulder, or for a leaner (but less flavorful) version, you can use chicken breasts and pork chops or loin.
It’s essentially a Filipino stew with meat, onion and broth. What makes this dish so good and different from American stew is the vinegar and soy sauce. It defines umami. A little salty and sour with delicious pork and chicken fat and an extra teaspoon of black pepper.
It’s traditionally made with whole peppercorns, but that can be intimidating to unsuspecting diners, so I use course ground black pepper instead. This dish is best served over rice and it’s even better with a side of lumpia.
The only ingredient that may be new and unique to you in this dish is the adobo all purpose seasoning. I use Goya brand, which can usually be found in the Latin aisle of the grocery. Bon appétit – Mabuting gana.
- 1 tablespoon olive oil
- 1 ½ pounds chicken wings
- 1 ½ pounds boneless country-style pork ribs, cubed
- 1 onion, chopped
- 4 cloves garlic, chopped
- ¼ cup teriyaki sauce
- ¼ cup soy sauce
- ½ cup white vinegar
- ½ cup water
- 1 tsp. adobo seasoning
- ½ tsp. ground ginger
- 2 tsp. course ground black pepper
- 3 bay leaves
- cooked white rice
Heat the olive oil in a large pan over medium to medium-high heat. Brown the chicken wings on all sides for about 15 minutes. Remove from pan. Brown the pork on all sides for about 15 minutes.
Add the onion and garlic to the pan and sauté, until tender about 5 minutes.
Place the meat, onion and garlic into a stockpot or slow cooker. Add the teriyaki sauce, soy sauce, vinegar, water, adobo seasoning, ginger, black pepper and bay leaves. Stir to combine.
If using a stockpot, cover and simmer on a stove top over medium-low heat for 1-2 hours. If using a slow cooker, cook on high for 4-6 hours or low for 6-8 hours.
Serve over rice.
Try something new – make Grilled Chicken Adobo