Chicken and Pork Adobo
.copy_wrapper{margin-top:-8.8888888889vw;}@media screen and (min-width: 768px){.copy_wrapper{margin-top:-40px;}}©Umami Information CenterRecipe provided by Umami Information CenterAdobo is deservedly the most popular dish in the Philippines. Traditionally accompanied by sweet pickled green papaya called “atsara” and white rice, adobo is a great example of the “saucy comfort foods” that make up so much of the Filipino menu. Always slightly sour, due to being cooked in vinegar, the umami of adobo can be enhanced by adding extra soy sauce or coconut milk.
- Portions: 4
Source: The Ajinomoto Group Global Website - Eat Well, Live Well.
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Ingrédients
- pound chicken, cut into serving size
- pound pork or pork belly with skin, cubed
- bay leaf
- of garlic, crushed
- cracked black peppercorns
- water
- coconut or cider vinegar
- tbsps soy sauce
- tsps rock salt
- annatto oil
- corn oil
- ounces annatto seeds