Chicken and pork coconut adobo

Serves 1
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Directions

  1. 1Put the chicken thighs in a cold pan.
  2. 2Put the chicken thighs in a cold pan.
  3. 3Put the chicken thighs in a cold pan.
  4. 4Place the pan on medium heat.
  5. 5Place the pan on medium heat.
  6. 6Place the pan on medium heat.
  7. 7Flip the chicken thighs once the skin is nice and crispy.
  8. 8Flip the chicken thighs once the skin is nice and crispy.
  9. 9Flip the chicken thighs once the skin is nice and crispy.
  10. 10Put the chicken thighs to the side.
  11. 11Put the chicken thighs to the side.
  12. 12Put the chicken thighs to the side.
  13. 13Cut the pork belly into manageable pieces.
  14. 14Cut the pork belly into manageable pieces.
  15. 15Cut the pork belly into manageable pieces.
  16. 16Let the pork belly get a nice color.
  17. 17Let the pork belly get a nice color.
  18. 18Let the pork belly get a nice color.
  19. 19Add peppercorns, coriander seed, and bay leaf.
  20. 20Add peppercorns, coriander seed, and bay leaf.
  21. 21Add peppercorns, coriander seed, and bay leaf.
  22. 22Add brown sugar.
  23. 23Add brown sugar.
  24. 24Add brown sugar.
  25. 25Add loads of garlic.
  26. 26Add loads of garlic.
  27. 27Add loads of garlic.
  28. 28Let that get a nice level of caramelisation.
  29. 29Let that get a nice level of caramelisation.
  30. 30Let that get a nice level of caramelisation.
  31. 31Add the chicken thighs back in.
  32. 32Add the chicken thighs back in.
  33. 33Add the chicken thighs back in.
  34. 34Add onions.
  35. 35Add onions.
  36. 36Add onions.
  37. 37Add soy sauce.
  38. 38Add soy sauce.
  39. 39Add soy sauce.
  40. 40Add dark soy sauce.
  41. 41Add dark soy sauce.
  42. 42Add dark soy sauce.
  43. 43Add black rice vinegar.
  44. 44Add black rice vinegar.
  45. 45Add black rice vinegar.
  46. 46Add white rice vinegar.
  47. 47Add white rice vinegar.
  48. 48Add white rice vinegar.
  49. 49Top to the brim with water.
  50. 50Top to the brim with water.
  51. 51Top to the brim with water.
  52. 52Cover and let that cook for about an hour to an hour and a half.
  53. 53Cover and let that cook for about an hour to an hour and a half.
  54. 54Cover and let that cook for about an hour to an hour and a half.
  55. 55Take the lid off and turn the heat all the way up.
  56. 56Take the lid off and turn the heat all the way up.
  57. 57Take the lid off and turn the heat all the way up.
  58. 58Let the sauce reduce till it goes from thin and watery to a nice glossy syrup-like consistency.
  59. 59Let the sauce reduce till it goes from thin and watery to a nice glossy syrup-like consistency.
  60. 60Let the sauce reduce till it goes from thin and watery to a nice glossy syrup-like consistency.
  61. 61Cut the heat.
  62. 62Cut the heat.
  63. 63Cut the heat.
  64. 64Add the coconut milk.
  65. 65Add the coconut milk.
  66. 66Add the coconut milk.
  67. 67Garnish with spring onion.
  68. 68Garnish with spring onion.
  69. 69Garnish with spring onion.
  70. 70Serve with rice.
  71. 71Serve with rice.
  72. 72Serve 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
  • onion
  • onion
  • onion
  • 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
  • coconut milk
  • coconut milk
  • coconut milk
  • spring onion
  • spring onion
  • spring onion
  • rice
  • rice
  • rice

Equipment

panforkknifechopping boardlidspoon