Creamy Chicken and Pork Coconut Adobo

90 mins
Serves 1
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Directions

  1. 1Place chicken thighs in a cold pan, then place on medium heat and only flip them once the skin is nice and crispy.
  2. 2Place chicken thighs in a cold pan, then place on medium heat and only flip them once the skin is nice and crispy.
  3. 3Place chicken thighs in a cold pan, then place on medium heat and only flip them once the skin is nice and crispy.
  4. 4Put the chicken thighs to the side.
  5. 5Put the chicken thighs to the side.
  6. 6Put the chicken thighs to the side.
  7. 7Cut the pork belly into manageable pieces.
  8. 8Cut the pork belly into manageable pieces.
  9. 9Cut the pork belly into manageable pieces.
  10. 10Add pork belly to the pan and let it get a nice color.
  11. 11Add pork belly to the pan and let it get a nice color.
  12. 12Add pork belly to the pan and let it get a nice color.
  13. 13Add peppercorns, coriander seed, bay leaf, brown sugar, and loads of garlic to the pork belly and let it caramelize.
  14. 14Add peppercorns, coriander seed, bay leaf, brown sugar, and loads of garlic to the pork belly and let it caramelize.
  15. 15Add peppercorns, coriander seed, bay leaf, brown sugar, and loads of garlic to the pork belly and let it caramelize.
  16. 16Add the chicken thighs back into the pan.
  17. 17Add the chicken thighs back into the pan.
  18. 18Add the chicken thighs back into the pan.
  19. 19Add onions, soy sauce, dark soy sauce, black and white rice vinegar, and top to the brim with water.
  20. 20Add onions, soy sauce, dark soy sauce, black and white rice vinegar, and top to the brim with water.
  21. 21Add onions, soy sauce, dark soy sauce, black and white rice vinegar, and top to the brim with water.
  22. 22Cover and let cook for about an hour to an hour and a half.
  23. 23Cover and let cook for about an hour to an hour and a half.
  24. 24Cover and let cook for about an hour to an hour and a half.
  25. 25Take the lid off and turn the heat all the way up.
  26. 26Take the lid off and turn the heat all the way up.
  27. 27Take the lid off and turn the heat all the way up.
  28. 28Let the sauce reduce until it goes from thin and watery to a nice glossy syrup-like consistency.
  29. 29Let the sauce reduce until it goes from thin and watery to a nice glossy syrup-like consistency.
  30. 30Let the sauce reduce until it goes from thin and watery to a nice glossy syrup-like consistency.
  31. 31Cut the heat and add the coconut milk.
  32. 32Cut the heat and add the coconut milk.
  33. 33Cut the heat and add the coconut milk.
  34. 34Garnish with spring onion and then serve with rice.
  35. 35Garnish with spring onion and then serve with rice.
  36. 36Garnish with spring onion and then serve with rice.

Ingredients

  • Chicken thighs
  • Chicken thighs
  • Chicken thighs
  • Pork belly
  • Pork belly
  • Pork belly
  • Peppercorns
  • Peppercorns
  • Peppercorns
  • Coriander seed
  • Coriander seed
  • Coriander seed
  • Bay leaf
  • Bay leaf
  • Bay leaf
  • Brown sugar
  • Brown sugar
  • Brown sugar
  • Garlic
  • Garlic
  • Garlic
  • Soy sauce
  • Soy sauce
  • Soy sauce
  • Dark soy sauce
  • Dark soy sauce
  • Dark soy sauce
  • Black rice vinegar
  • Black rice vinegar
  • Black rice vinegar
  • White rice vinegar
  • White rice vinegar
  • White rice vinegar
  • Water
  • Water
  • Water
  • Onions
  • Onions
  • Onions
  • Coconut milk
  • Coconut milk
  • Coconut milk
  • Spring onion
  • Spring onion
  • Spring onion
  • Rice
  • Rice
  • Rice

Equipment

PanFrying panSpoonKnifeCutting boardChopsticksLidForks

Tips

  • For variety, use both chicken thighs and pork belly.
  • Place chicken thighs in a cold pan and cook on medium heat, flipping only when the skin is crispy.
  • The chicken should fall off the bone with ease once cooked.