Chicken and Pork Coconut Adobo

Ingredients

• Chicken thighs (Bone-in, skin-on; quantity not stated)
• Pork belly (Cut into manageable pieces; quantity not stated)
• Peppercorns (Quantity not stated)
• Coriander seed (Quantity not stated)
• Bay leaf (Quantity not stated)
• Brown sugar (Quantity not stated)
• Garlic (Use a generous amount; quantity not stated)
• Soy sauce (Quantity not stated)
• Dark soy sauce (Quantity not stated)
• Black rice vinegar (Quantity not stated)
• White rice vinegar (Quantity not stated)
• Water (Add enough to fill the pan to the brim; quantity not stated)
• Coconut milk (Add after reducing the sauce; quantity not stated)
• Spring onion (For garnish; quantity not stated)
• Cooked rice (For serving; quantity not stated)

Steps

1. 1

   Place the chicken thighs in a cold pan. Set the pan over medium heat and cook until the skin is nice and crispy, flipping the thighs only once.

2. 2

   Remove the chicken thighs from the pan and set them aside.

3. 3

   Cut the pork belly into manageable pieces and place it in the same pan. Cook until it develops good colour.

4. 4

   Add the peppercorns, coriander seed, bay leaf, brown sugar, and garlic to the pork belly. Cook until the aromatics and sugar reach a good level of caramelisation.

5. 5

   Return the chicken thighs to the pan.

6. 6

   Add the soy sauce, dark soy sauce, black rice vinegar, and white rice vinegar. Pour in enough water to fill the pan to the brim.

7. 7

   Cover the pan and cook for about 1 to 1½ hours, until the chicken is tender and falls from the bone easily.

8. 8

   Remove the lid and turn the heat all the way up. Reduce the sauce until it changes from thin and watery to a glossy, syrup-like consistency.

9. 9

   Turn off the heat and add the coconut milk.

10. 10

    Garnish the adobo with spring onion and serve with rice.

Notes

The source provides no ingredient quantities. It also does not specify the exact reduction time, pan size, or amount of coconut milk and water beyond filling the pan to the brim. The pork belly is cooked in the same pan after the chicken, using the rendered cooking fat; no additional oil is mentioned.

Nutrition per serving

• main
• Filipino-inspired
• Southeast Asian
• one-pan
• braised
• chicken
• pork
• coconut milk