Chicken/Pork Adobo
Get ready to try this local-style Chicken and Pork Adobo! Braised in shoyu, vinegar, garlic, and spices, this Filipino favorite is a Hawaii staple—simple, flavorful, and perfect with hot rice.
Servings 4
Ingredients
- 1½ lbs pork (pork butt/shoulder, chicken thighs or pork belly)
- ½ cup distilled white vinegar
- ¼ cup shoyu (soy sauce)
- 3 cloves crushed garlic
- ¼ tsp salt
- ¼ tsp peppercorns
- 2 bay leaves
- ½ cup water
- 2 russet potatoes
Cornstarch Slurry (optional)
- ½ tbsp cornstarch
- 1 tbsp water
Instructions
- Drizzle some oil in a medium sized pot. Heat up the oil and add the meat. Pan-fry the meat over medium-high heat to brown all sides.
- Add in the potatoes, vinegar, shoyu, garlic, salt, peppercorns, bay leaves, and water. Mix to combine the ingredients. Bring to a boil, cover, and then lower the heat to let it simmer.
- Simmer for 30-45 minutes until the meat is fork-tender.
- If the sauce has evaporated, add in more water.
- You can optionally add in the cornstarch slurry to thicken up the sauce.
- Serve it over hot rice and enjoy!
Instant Pot:
- Select Saute option and drizzle in some oil to the pot. Brown all sides of the meat.
- Add in the potatoes, vinegar, shoyu, garlic, salt, peppercorns, bay leaves, and water. Mix to combine the ingredients.
- Cover with the Instant Pot lid. Cook on Manual High for 15-20 minutes. Let the pressure release naturally for best results.
- Whisk together the cornstarch and water.
- You can optionally thicken the sauce by selecting Saute and add in the cornstarch slurry. Stir until the sauce has thickened to the desired consistency.
- Serve it hot and enjoy this onolicious Adobo!
Notes
- Keep the garlic, peppercorns, and bay leaves wrapped in cheesecloth if you want to keep them separate from the dish.
- If you need to add in more water after simmering, you can use chicken broth to add more flavor to the dish.
- If you want a thicker sauce, slowly add in the cornstarch slurry. Keep adding until you've reached the desired consistency.