Yesterday when I arrived in Southern California to visit my wife’s relatives, we were all treated to a classic Filipino dish, adobo, prepared by a family friend, Ronnie E. (His recipe for Bacon Bok Choy follows.) This particular dish, rather than being made with either chicken or pork, uses both, a recipe he learned from his mother. I’ve made adobo in the past. As tasty as they were, they were quite vinegary and a tad salty. Ronnie’s is more restrained and balanced, not as garlicky, even if a whole head is called for. The long simmering tames the stinking rose’s harshness, much like roasting garlic. And instead of incorporating vinegar at the start of braising, Ronnie finishes the adobo with a small amount.
Pork and Chicken Adobo
- 1 1/2 lbs. bone-in, skinless chicken thighs, cut through the bone in 2″ segments
- 2 lbs. pork shoulder (pork butt), cut into 2″ cubes
- 1 head minced garlic
- 2 bay leaves
- 1/2 to 1 cup soy sauce (depending on saltiness)
- black pepper, to taste
- 1 tbsp. distilled white vinegar
In a large pot, combine chicken, pork, garlic, bay leaves, 1/2 cup of soy sauce and black pepper. Bring to a boil over medium-high heat and reduce to a simmer. Let simmer for 10 minutes, adding more soy sauce to taste. Continue to simmer covered for about an hour until chicken and pork are tender.
Remove pot from heat, add vinegar and stir. Serve with steamed white rice.