Chinese-Style Chicken and Pork Adobo

Oh, adobo. Filipino families across the world have such fond memories of you! And depending on the region, we will have different versions of adobo. My mother, who comes from Iloilo, makes her adobo dry, with mountains of garlic, crisp and crunchy and flavourful. My wife, who grew up in a Filipino-Chinese household, knows adobo for its salty-sour soy-based sauce and hard-boiled eggs.

For this particular blog, we whipped up the latter.

Ingredients

  • Half a kilo of pork belly, cut into bite-size pieces (approximately an inch wide per piece)
  • Half a kilo of chicken pieces, preferably drumsticks or wings
  • Vegetable oil, for frying
  • At least four cloves of garlic, chopped or just smashed (we like the skin on)
  • Five tablespoons soy sauce
  • Five bay leaves
  • Two tablespoons brown sugar
  • Six hard boiled eggs
  • Two cups water, or to preference

Directions

  1. Heat oil in a large nonstick over medium high heat. Add chicken pieces, and cook until lightly brown. Add pork cubes and brown sugar, then sauté for another five minutes or so, until meat is cooked.
  2. Add soy sauce, bay leaves, and water; bring to a boil. Reduce heat to medium strength, and simmer until meat is tender, about 45 minutes. Add water if levels of sauce get low.
  3. About 15 minutes in, in a separate pot, put six eggs and fill with water until eggs are submerged. Add a teaspoon of salt, and bring water to boil. Once water boils, remove from heat and let eggs stay in water about ten minutes. Peel.
  4. When meat is tender, add hard boiled eggs to adobo. Simmer for about two more minutes, gently stirring, and transfer to a large bowl. Serve with piping hot rice.