I mentioned in a previous article that adobo is a dish I learned at my mother’s knee. Along with the recipe I also learned invaluable tips that don’t only make my dishes taste great but make cooking easier too. Stuff like “once the salt is in there’s no getting it out” and “open the windows when cutting onions.”
But one tip that’s unique to adobo is the admonition that under no circumstances should I stir it with a metal spoon before it has come to its first boil. I was told that the acid in the vinegar reacts with the metal and gives the adobo a bitter aftertaste. Gospel truth or old wives’ tale? I favour the former. I have followed this rule from day one and I’m happy to report that my adobo, including this chicken and pork adobo recipe, tastes great every time.
- 1 1/2 kg pork shoulder, cut into 5 cm cubes
- 1 kg chicken cutlet, cut into serving pieces
- 175 ml Kikkoman soy sauce
- 2 1/2 tbsp dark soy sauce
- 4 tbsp good quality vinegar
- 1/2 head garlic, crushed and skin removed
- 1/2 tsp coarse milled black pepper
- 3 dried bay leaves (laurel)
- 75 ml water
How to Cook Chicken and Pork Adobo
Put all ingredients together except the chicken in a deep saucepan. Cover tightly but leave a little gap to allow some steam to escape. Bring to the boil and lower the heat to a steady simmer and cook for about 15 minutes. Push the pork to the side and add the chicken making sure it is covered by the sauce. Cover the pan and continue cooking for 1 to 1 and 1/2 hours stirring occasionally. The chicken and pork adobo is ready once the meat has become tender. Serve on a bed of freshly steamed rice.