Filipino White Adobo with Chicken and Pork

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Filipino White Adobo is a tangy, aromatic braise of chicken and pork cooked in cane vinegar, plenty of garlic, bay leaves, and whole peppercorns—without soy sauce, so the sauce stays pale and clean. The gentle simmer turns the meat tender while mellowing the sharp vinegar into a bright, savory broth that pairs perfectly with steamed rice.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 27 gFat
• 8 gSaturated Fat
• 5 gCarbs
• 0.5 gFiber
• 0 gSugar
• 55 gProtein
• 720 mgSodium
• 610 mgPotassium
• 60 mgCalcium
• 3 mgIron
• 5 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the meat

• 1.5 lbs chicken thighs, bone-in, skin-on
• 0.75 lb pork shoulder, cut into 1-inch cubes
• 1 tablespoon cooking oil
• 1 teaspoon salt

Chicken thighsPork shoulderCooking oilSalt

For the braise

• 1 cup Filipino cane vinegar (or distilled white vinegar)
• 1/2 cup water
• 1 whole head garlic (about 12 cloves), peeled and crushed
• 2 tablespoons whole black peppercorns
• 4 dried bay leaves
• 1 teaspoon kosher salt, or to taste

Filipino cane vinegarWaterGarlic clovesBlack peppercornsDried bay leavesKosher salt

Directions

1. Pat the chicken thighs and pork cubes dry with paper towels, then season lightly with the 1 teaspoon of salt.
2. Heat the cooking oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork and sear until lightly browned on all sides, about 3–4 minutes. Transfer to a plate.
3. Add the chicken skin-side down and sear until golden, about 2–3 minutes per side. Transfer to the plate with the pork.
4. Reduce the heat to medium. Add the crushed garlic to the pot and sauté for about 1 minute until fragrant and pale gold—do not let it burn.
5. Pour in the vinegar and water, scraping up any browned bits from the bottom. Add the bay leaves, peppercorns, and 1 teaspoon salt. Bring to a boil and simmer uncovered for 3 minutes to cook off the raw sharpness of the vinegar.
6. Return the pork and chicken (with any collected juices) to the pot. Cover, lower the heat, and simmer gently for 30–35 minutes, or until the pork is fork-tender and the chicken is cooked through.
7. Uncover and simmer another 5–7 minutes to reduce the sauce slightly so it lightly coats the meat. Taste and adjust salt as needed.
8. Skim off any excess oil from the surface. Transfer to a serving bowl and garnish with toasted garlic bits if desired. Serve hot with steamed jasmine rice.

Cook’s Notes

• Filipino cane vinegar (sukang maasim) gives the most authentic flavor; distilled white vinegar is a good substitute but slightly sharper.
• Always simmer the vinegar uncovered for a few minutes first—this cooks off the raw, harsh bite and leaves a mellow tang.
• For a creamier, slightly sweet version, stir in 1/4 cup coconut milk during the last 10 minutes of braising for a style known as Adobong Puti sa Gata.
• Leftovers taste even better the next day as the vinegar continues to penetrate the meat—store covered in the refrigerator for up to 3 days.
• Toast sliced garlic in a little oil until deep golden and sprinkle over the top just before serving for a traditional, nutty finish.

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