The Golden Adobo
Recipe type: Main
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
This is a variation of the usual pork and chicken adobo.
  • 1 head of Garlic, mashed and peeled
  • 2 Onions, sliced
  • 10 disks (round slices) of fresh Ginger
  • ¼ cup Apple Cider Vinegar
  • 1 cup Soy Sauce
  • 1 14oz can of Coconut Milk
  • 1 cup Water
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoons ground Turmeric
  • 5 Bay Leaves
  • 2 lbs. Pork Belly, cut into 1 inch cubes
  • 6 of each Chicken Legs and Thighs
  • 3-4 Yucon Gold Potatoes, quartered
  • 1 cup of cherry or grape Tomatoes, halved
  • ¼ cup of Scallions or Green Onions, chopped
  1. Since we're using pork and chicken and they require different cooking times, start by giving the pork a head start. Place the pieces of pork into the pot and add 3 cups of water. Cover and bring to a boil.
  2. Let the pork cook while you're preparing the rest of the ingredients (about 30 minutes) or until most of the water has evaporated.
  3. Once the water in the pot is almost evaporated and the pork is starting to sizzle, add half of the ginger, garlic, onions and bay leaves.
  4. On top of that, layer the chicken pieces and add the rest of the onions, garlic and ginger on top.
  5. Pour in the soy sauce and vinegar. Then the coconut milk. Pour 1 cup of water in the empty coconut milk can to rinse out the remaining bits and pour that water into the pot as well.
  6. Add the black pepper and turmeric and cover. Let it come to a boil and turn the heat down to medium low heat and let it braise for an hour or until the chicken is tender.
  7. Add the potatoes and cook for another 15 minutes until cooked through.
  8. Add the tomatoes when everything is cooked and just before serving. You don't want to cook the tomatoes, just warm them up for a minute or two.
  9. Sprinkle with scallions before serving.
Recipe by Cooked From the Heart at