There must be thousands of Filipino Adobo recipes online and printed combined. So, who really needs another Filipino Adobo recipe? NOBODY, right? But this Balsamic Chicken Pork Adobo is ridiculously simple – one-step procedure using pantry staples. Traditionally, you eat adobo with rice. Lots of it. With this version, you must try it with soft cheese and bread.
Basic Filipino Adobo ingredients are protein, vinegar, salt and garlic. The common household adobo is braised meat in vinegar, soy sauce, garlic, peppercorns and bay leaf. This dish is not ingredient-centric (because it is primarily a preservation method) so there may be a thousand and one ways to make adobo.
These ratio of ingredients and cooking methods will radically change the taste of adobo. My preference is usually an even ratio of vinegar to soy sauce, and then a tiny bit of sugar to round up the flavor. Adjust with water until the meat is tender.
Big Batch A Must
The ingredients are accessible and procedure is simple that it ranks up as a national favorite. It is in fact the unofficial national dish. The cardinal rule is to always make a big batch because the dish gets better every time it’s reheated. One must give the Filipino adobo justice by consuming it the next day. And the day after that.
Filipino Adobo Versions
Philippines has numerous interpretations per region or island. And then there is always the secret family recipe. It can be simply made or prepared for hours – labored with love with multiple cooking methods. Twice- or -thrice cooked. Layered with liver. Served with boiled eggs or potatoes or pineapples. Overnight marinade. Crisped up. Versions are endless that I think it is safe to say that one may never make the same adobo twice. Now my version is simple.
My Version is Simple
I have experimented different methods, from simple to fancy. If you are a novice cook, the easiest way is to put everything in the pot. Do not touch it. Let the meat cook. Refrigerate. Reheat the next day. If you cannot wait til the next day, make big batch, and I promise you will not regret it. Balsamic Filipino Adobo is my go-to recipe lately.
Friendly Reminders: Recipes are meant to be guides. My recipes will take you almost there, if not THERE. Enjoy cooking using your senses – taste, smell, look and feel. The more you cook, the more you develop your common cooking sense.
Let us connect!
Use #BeWithMia if you replicated recipe or the post inspired you.
I love to hear from you.
MAY FAITH, LOVE AND FOOD FILL YOUR LIFE.
Balsamic Chicken and Pork Adobo
- 3 kg meat chicken and pork
- 1 bulb garlic peeled
- 1 tbsp white peppercorn
- 1 tbsp black peppercorn
- 5 leaves fresh bay leaves (laurel) or 3 dry leaves
- 3/4 cup coco aminos or soy sauce
- 1 1/4 cup balsamic vinegar
- 2 tbsp sugar
- Put everything in a cooking pot. Simmer until tender.
- Serve with rice or bread and herbed soft cheese.
- Option to cool off and skim fat off before storing.