Ingredients
- 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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I'm cooking this todayRecipe's preparation
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 off5. 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 bit8. 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
FILIPINO PORK AND CHICKEN ADOBO
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
Thermomix Model
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Recipe is created forTM 31
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Comments
Our family favourite, especially my husband. Thank you for sharing 😍
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.
Yummmm
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.
Taste great, will make again. Thanks for sharing
I must have been a little heavy-handed with the vinegar
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!
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!
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.
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
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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