Adobong Manok at Baboy

This adobo recipe is a classic one! This dish is a favorite of contributor Mira Angeles’s family, as prepared by their beloved nanny, Flor “Lola Waps” Tagulalap. Mira and Lola Waps are featured in the story “Muses of cookery” in the May 2011 issue of Yummy.

Adobong Manok at Baboy

Flor "Lola Waps" Tagulalap

This dish is a favorite of Mira Angeles's family, as prepared by their beloved nanny, "Lola Waps."

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Resting Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Dishes

Cuisine Filipino

Servings 6 to 8

Ingredients

  

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Adobong Manok at Baboy

• 500 Grams pork (use pork belly), sliced into big cubes (skin left on)
• 500 Grams Chicken (use different parts), whatever is preferred
• 12 cloves Garlic
• 1/2 tablespoon peppercorns
• 1/2 Cup white vinegar
• 1/4 Cup Soy Sauce
• water
• atsara to serve

Instructions

 

• Crush and peel garlic by using a mortar and pestle. Remove the garlic skin. Add the peppercorns and pound again using the pestle. Set aside.
• In a wok, render the fat of the pork belly. Once enough (pork fat) oil is seen at the bottom of the pan, add the crushed garlic and peppercorn. Sauté until the garlic is brown.
• Add the chicken parts and sauté until chicken is cooked.
• Add vinegar and let it simmer for 5 minutes (do not mix to let the vinegar cook), then add soy sauce.
• Cover the wok and let it simmer for 10 to 15 minutes on medium heat. (Add water if necessary or if you want a little bit more of the sauce, 1/2 cup will do.)
• Let it cook for 20 minutes on low heat. Check if pork is tender. Serve with rice and atchara.

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