Special Chicken and Pork Adobo

Adobo is a classic dish that most Filipinos love. A certified comfort food. Abroad, when Pinoys miss the taste of home, they cook adobo.

Adobo has a lot of versions. The simplest way is to combine chicken with soy sauce, vinegar, garlic and peppercorns, bring to simmer and cook until tender. Some use pork belly. Others combine chicken and pork, which I personally prefer.

In this recipe, I experimented on mixing different kinds of sauces together: soy, oyster, bbq marinade and worcestershire sauce. The outcome is delicious, so I am sharing it with you. Hope you enjoy cooking and eating this special adobo recipe!

Ingredients:

1/2 kg Chicken, cut into serving sizes ("adobo cut")
1/2 kg Pork Belly, chopped
1/4 kg Atay-Balunbalunan, clean well (chicken liver and gizzard)
1/3 cup Soy Sauce
1/3 cup Oyster Sauce
1/3 cup Mama Sita's BBQ Marinade
1 tbsp. Lea & Perrins Worcestershire Sauce
2 tbsp. Brown Sugar (optional: if you want it to be on the sweet side)
1 cup Vinegar
1/2 cup Water
1/2 Garlic Head, crushed
1 tsp. whole peppercorn (crush if you want it to be a little spicy)
1 Bay Leaf (Dahon ng Laurel)
5 pcs. Baby Potatoes, wash well; Regular potatoes can also be used, cut into quarters.
2 pcs. whole fresh egg

Cooking Directions:

1. Place chicken pieces, pork belly and chicken liver wth gizzard in a pot. Pour in the soy sauce, oyster sauce, bbq marinade, worcestershire sauce, sugar, garlic, peppercorns and water. Mix and coat well then bring up to a boil. Turn down the heat. Let it simmer until the meat is half cooked.

2. Mix in the potatoes and the eggs. Pour in the vinegar. Let it boil, then simmer until potatoes, chicken, pork and potatoes are tender or until the sauce has reduced. Season with a little patis or salt as needed.

3. Serve with rice, boiled egg  and potatoes.