Pork and chicken adobo with sweet peanut butter sauce
Cook your pork and chicken adobo as usual, and pour in diluted sweetened peanut butter during the last few minutes of cooking. The result is a rich and subtly sweet stew with all the sour-salty-garlicky-peppery goodness of traditional Filipino adobo.
Servings 4 people
Ingredients
- 750 grams pork belly skin on (1.65 pounds)
- 2 tablespoons cooking oil divided
- 1 whole garlic smashed and skins discarded
- ½ teaspoon peppercorns pounded
- 2 to 3 bay leaves
- ¼ teaspoon dried oregano
- ½ cup vinegar divided
- ½ cup soy sauce divided
- 1 cup bone broth
- 750 grams chicken (1.65 pounds) bone-in and chopped into serving-size pieces
- 5 tablespoons sweetened peanut butter
- roasted salted peanuts to garnish
- sliced scallions to garnish
- rice to serve
Instructions
- Cut the pork belly into two-inch cubes.
- Heat one tablespoon cooking oil in a pan.
- Brown the pork cubes. Give them quarter turns every minute or so to brown all sides evenly.
- Add the garlic, peppercorns, bay leaves and oregano.
- Pour in half of the vinegar and cook, uncovered, until the vinegar has been soaked up.
- Add the soy sauce and bone broth.
- Cover the pan and simmer for 30 minutes.
- When the pork has been simmering for 20 minutes, heat the remaining tablespoon of oil in another pan.
- Brown the chicken pieces in the hot oil, turning them over for even browning.
- Add the browned chicken to the pork.
- Stir in the remaining vinegar and soy sauce.
- Simmer the pork and chicken together for another 30 minutes.
- Place the peanut butter in a bowl and pour in about four tablespoons of hot water. Stir until smooth.
- When the pork and chicken are done, pour the peanut butter mixture over them and stir.
- Simmer the peanut butter pork and chicken adobo for another minute.
- Ladle rice into bowls, arrange pork and chicken pieces on top, garnish with roasted peanuts and scallions, and serve hot.
