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1 FILIPINO PORK AND CHICKEN ADOBO

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FILIPINO PORK AND CHICKEN ADOBO

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Ingredients

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  • 50 grams Garlic cloves peeled, (more if you prefer)
  • 35 grams vegetable oil, (olive oil can be used to)
  • 700 grams pork spare ribs, (cut into 3-4 pieces per sparerib)
  • 500 grams chicken wings( cut in half, discard wingtip), or chicken thigh fillets( cut roughly into 5 cms)
  • 4 bay leaves, dried
  • 10-25 grams whole peppercorn, ( add what you like to your taste)
  • 220 grams light soysauce(good quality), Dark soy sauce can be used but will be saltier
  • 25 grams oyster sauce, (optional)
  • 140 grams white vinegar
  • 20 grams brown sugar, (optional)
  • 220 grams water
  • salt and pepper to taste
  • fresh chillies, (optional)

PLEASE SEE TIPS PRIOR TO COOKING

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Recipe's preparation

    FILIPINO PORK AND CHICKEN ADOBO

  1. 1. Place garlic cloves in jug, blitz Speed 5, 2 seconds. Take garlic out and put aside.

    2. Add oil to the jug(no need to clean jug out). Cook oil for 5 minutes, Varoma, Speed 1.5( turn dial between 1 and 2) MC off

    3. Add the garlic you put aside and saute for 6 minutes, Varoma, speed 1 MC off

    4. Add Pork and Chicken and saute for 5 minutes, Varoma, Gentle stir setting MC off

    5. Add rest of ingredients, cook for 25 minutes, Varoma, Speed Soft MC off place simmer basket on top to avoid splatters

    6. Taste sauce to see if you want more salt add grinded pepper to your taste

    7.Cook for a further 10 minutes, Varoma,Gentle stir setting MC off, if it splatters place simmer basket on top. We want to reduce liquid for a bit

    8. When done, pour carefully into thermoserver and leave aside.

    9. Cook rice as per edc instructions without cleaning the jug out just add water then rice and turbo for 3 second interval to rinse rice then cook as per instructions.

    10. ENJOY ENJOY MY TRADITIONAL FILO DISH

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Tip

Hi everyone, This is an easy and simply delicious dish to make. In regards to the meat you can alternate how much of each meat variety you want or even just use all Pork or all Chicken. I have cooked with both Chicken Wings and Chicken Thigh Fillets Chicken Thigh Fillets will shred but it is still delicious and looks good served up. I make this if my guest do not want all that chicken wing skin fat on. You can use light or dark soy sauce but be mindful of the saltiness in it.Taste the sauce as it is cooking.

When you cook the rice straight after in the jug, it comes out a little sticky but it is so good.

Please let me know how you all go

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Our family favourite, especially my husband. Thank...

    Submitted by Tracey Murphy on 1. June 2022 - 13:37.

    Our family favourite, especially my husband. Thank you for sharing 😍

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  • Have followed the tips etc and definitely used...

    Submitted by Denise Riggio on 20. June 2018 - 19:57.

    Have followed the tips etc and definitely used light soy sauce BUT this recipe is SO SALTY to the point where we are so thirsty and don’t feel well in the stomach. 🤢
    Will not even attempt to tweak and try cooking again.

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  • Yummmm

    Submitted by TamiMcDonald on 25. April 2018 - 18:55.

    Yummmm

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  • I'e always tried and failed

    Submitted by CindikinsB on 6. August 2016 - 21:35.

    I'e always tried and failed to cooked adobo. Whilst this is still not the same as my mum's it's the best I've ever cooked and my husband and kids gobble it up. I do reduce the amount of soy, vinegar and water though as I've always eaten it with less sauce. Thank you for sharing. 

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  • Taste great, will make again.

    Submitted by Cat Plane on 28. June 2016 - 22:03.

    Taste great, will make again. Thanks for sharing

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  • I must have been a little

    Submitted by Fritzoid on 18. June 2016 - 22:17.

    I must have been a little heavy-handed with the vinegar tmrc_emoticons.(  The balance was not right.  But, still in my recipe collection and I will make it again.  My Philippina friend makes it so well, I have to keep trying!

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  • Absolutely beautiful.... I'm

    Submitted by Katrinakr on 11. June 2016 - 15:21.

    Absolutely beautiful.... I'm half Filipino and my mum makes adobo for us all the time (her recipe), nothing has ever compared until this! Now mum asks me to cook adobo  for her!  So easy and delicious. I did hold back on the peppercorns a bit and added a bit of chilli, only when the kids aren't eating. Sooooo good! Thanks for the recipe!!! Lub it!

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  • I tried the recipe with

    Submitted by mellicec on 29. March 2016 - 23:35.

    I tried the recipe with boneless chicken thighs. I didnt add salt as I used the darker soy sauce. I didn't have whole peppercorn so I substituted for cracked black peppercorn and tasted zingy.  I followed the cooking time to a tea and the only fault I could find with the finished dish was that my chicken thigh disintegrated and didn't hold its shape but the flavour was delicious. When I try it next time I might try the reverse blade and see how it comes up.  All in all great dish and highly recommend it. 

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  • YUM! So Authentic and

    Submitted by MrsGemmell on 3. March 2016 - 08:49.

    YUM! So Authentic and deliscious!

    Just got back from the Philippines and this dish was almost exactly like the food that we were eating over there. I added 3 yellow jalapenos and it was a little too spicy, making again this week and will only add 2. I used the normal soy sauce and it wasn't too salty, I just didn't add extra salt. 

     

    Thank you tmrc_emoticons.) 

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  • Tried it a week ago. not so

    Submitted by crispypata on 2. July 2015 - 14:47.

    Tried it a week ago. not so happy because its watery, next time i will not put the water or maybe put lesser. The pork should come first before the chicken as it turned overcooked.

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  • How many people does this

    Submitted by hollie_bradly on 16. March 2015 - 10:22.

    How many people does this serve?

    It sounds like such a big meal so I was wondering I was able to halve the recipe?

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  • Hi everyone thank you all so

    Submitted by MGJG on 15. November 2014 - 18:54.

    Hi everyone thank you all so much for liking my adobo I really appreciate the feedbacktmrc_emoticons.)

     

    I have changed the peppercorns to 10-15gms or to your tastetmrc_emoticons.) We do love peppercorns in this house so we tend to put a lot more then add chilli too haha.

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  • Making this for the second

    Submitted by Annett on 12. November 2014 - 18:52.

    Making this for the second time tonight - this time with Lamb and chicken wings (they had no pork and I wanted to make it) halved the amount of peppercorns because I'm not a massive fan of pepper and last time was a tad too much for my liking.  This is an amazing and authetic meal!!!

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  • So yummy! but I highly

    Submitted by Cissa83 on 4. November 2014 - 08:40.

    So yummy! but I highly recommend not putting the entire amount of pepper in and instead adding additional cracked pepper at the end if you feel you need it. I made it initally with half the pepper so that my toddler could eat it, with the aim to add more after his had been served out. But once I added the additional pepper it was so overpowering! His tasted perfect though tmrc_emoticons.) 

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  • This was so good! My eldest

    Submitted by TrashySashy on 20. October 2014 - 18:47.

    tmrc_emoticons.)

    This was so good! My eldest son's girlfriend is Filipino and he said it was so close to the one her mum makes, so I was pretty impressed! Will be a regular on our menu planner.

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  • OMG this is awesome! If my

    Submitted by ALBOHH on 8. October 2014 - 22:13.

    OMG this is awesome! If my head had of fitted in bowl I would have licked it clean. Thank you for a delicious meal, cant wait to do it again. tmrc_emoticons.-)

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  • Love it!!! I made it with

    Submitted by kellyj on 8. October 2014 - 19:43.

    Love it!!! I made it with chicken breast and beef because I had that available.It worked really well and was delicious!

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  • haha thanks Giada, I do love

    Submitted by MGJG on 30. September 2014 - 23:09.

    haha thanks Giada, I do love my peppercorns but will add that to the tips x

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  • delicious recipe! But I think

    Submitted by Giada on 25. September 2014 - 22:28.

    Cooking 9delicious recipe!

    But I think 25 g of peppercorns is too much! I had to manually pick the them out! Heehee! 

    My husband and I have been in the Philippines and this recipe is very similar to the local one!

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  • absolutely delicious & will

    Submitted by fergie71 on 20. August 2014 - 21:05.

    absolutely delicious & will definatley feature alot in my menu planning tmrc_emoticons.) Keep the great tasty recipes coming tmrc_emoticons.) 

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  • This was absolutely

    Submitted by Renee Calahorra on 18. August 2014 - 09:27.

    This was absolutely delicious! I used chicken thighs and the spare ribs were melt in the mouth!, and didn't add sugar until I tasted it after the 25min of cooking, added 1tsp coconut sugar. So easy, this will def be on rotation again. THANK YOU! xx

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  • Hi Mylo Yes depending on your

    Submitted by MGJG on 12. August 2014 - 21:50.

    Hi Mylo

    Yes depending on your soy sauce, if you add too much itcan be salty. Darker soy sauce will definitely be saltier. Lessen the soy sauce and taste it during your cooking, it will still caramelise with the vinegartmrc_emoticons.) The soy sauce I use is Pearl River Bridge Superior Light Soy Sauce and 220gms is perfect for this little famtmrc_emoticons.). Good Luck x

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  • I was so excited about making

    Submitted by mysteve on 8. August 2014 - 21:35.

    I was so excited about making this recipe. The flavor was fantastic but i found mine way to salty. if i add less soya and more water, will it still be as caramalised with the vinegar. Hubby loved it as well. Bonus..

    Mylo

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