If you’re curious about Filipino Food, then you have to make this quintessential Filipino dish, Adobo. Adobo is a sweet and sour dish made with an combination of pork belly and chicken, or individually. This dish is a household staple you would have growing up in a Filipino family. At a Filipino family table, a bowl of Adobo sits in the middle of the table accompanied by a bowl of rice made from a rice cooker.

My Mother’s Adobo recipe holds, “The Best” title which makes you craving more and more. With no further ado, here is Lola’s Adobo recipe…

"Masarap Masarap!" - Erma (Lola)

Ingredients

• 1lb of Pork Belly

• 2lbs of Skinless Boneless Thighs

• 3 Tablespoons of Olive Oil (Use Avocado Oil for Paleo Version)

• 1 Yellow Onion, Thinly Sliced

• 1 Cup of Soy Sauce (Use Coconut Aminos for Paleo Version)

• 3 Tablespoons of Oyster Sauce (Substitute with Paleo Version)

• 1 Tablespoon of Garlic Powder

• 1 Tablespoon of Onion Powder

• 3 Bay Leaves

• 1 - 1/2 Cup of Rice Wine Vinegar

• 1/2 Cup of Water

• 1 Tablespoon of Sugar (Use Coconut Sugar for Paleo Version)

• 1 Head of Garlic (8 Cloves), Peeled and Minced

• Salt to Taste

• 1 Teaspoon Whole Black Peppercorns or Cracked Black Pepper To Taste

• 1 Large Pot

Serves:  4 - 6 People
Prep Time:  5 mins
Cook Time: 45 Minutes
Serve w/:  Rice or Cauliflower Rice

Directions

1. Heat pot on Medium-High heat and then add olive oil to the pot.
   
   

2. Add the thinly sliced onion and cook until onion is translucent about 5 mins. Then add the minced garlic until your garlic starts to perfume.
   
   

3. Season meats with a sprinkle of salt before adding to pot. Add pork belly to the pot to start browning, and then add chicken thighs and cook until no longer pink.
   (Tip: Be sure to stir regularly Adobo regularly so the garlic does not burn on the bottom of the pan.)
   
   

4. Add rice wine vinegar and bring to a boil. Boil for 3- 5 minutes. Then add soy sauce, bay leaves, pepper, and water let boil for 1-2 minutes.
   (Tip: Traditional Adobo has whole black peppercorns, however, I substitute with cracked black pepper for those sensitive to heat.)
   
   

5. Stir in oyster sauce, sugar, and then let simmer for about 5 minutes until your Adobo liquid has thickened. After 5 minutes, lower heat to Medium-Low until ready to serve.
   
   

6. Serve over rice or cauliflower rice! Enjoy!