How A Filipino Chef Makes Traditional Adobo | Passport Kitchen | Epicurious

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds a unique sweetness.

Chop whole chicken legs into pieces for even cooking.

Heat a clay terracotta pot over high heat and add pork.

Add Silver Swan vinegar and soy sauce to the pot.

Add garlic, Nori seasoning, bay leaves, sugar, and water to cover the meat.

Cook for 40-45 minutes until the pork is tender.

Add chicken to the pot and cover; cook for another 20 minutes.

Boil eggs in cold water for 11 minutes, then transfer to an ice bath.

Crack the eggs and roll them to separate the shell from the egg.

Remove the pork and chicken from the pot once cooked.

Add mushroom seasoning to the pot and dissolve it.

Reduce the sauce for a couple of minutes, then add a slurry of cornstarch and water to thicken.

Return the pork and chicken to the pot along with boiled eggs and cover for 10 minutes.

Plate with jasmine rice, chicken, pork, boiled egg, and sauce; garnish with crispy onions, crispy garlic, sliced Thai chili, and green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens