Ingredients:

  • 4 large bone-in, skin-on chicken thighs (approx. 1.2 lb)
  • 1 lb pork shoulder or belly, cut into 1-inch cubes
  • ½ cup regular, all-purpose soy sauce (120 ml)
  • ⅓ cup white distilled vinegar or cane vinegar (80 ml)
  • 1 cup water or unsalted chicken stock (240 ml)
  • 10–12 cloves garlic, lightly smashed
  • 2 teaspoons whole black peppercorns
  • 3–4 large dried bay leaves
  • 1 Tablespoon vegetable oil or lard

Instructions:

  1. Marination & Preparation: In a large bowl, combine the pork, chicken, soy sauce, garlic, peppercorns, and bay leaves. Toss everything to coat evenly. Cover and refrigerate for a minimum of 30 minutes, or ideally 2–4 hours. Do not add the vinegar yet.
  2. Sear the Meat: Heat the oil or lard in a heavy-bottomed pot or Dutch oven over medium-high heat. Remove the meat from the marinade (reserve the liquid, garlic, and peppercorns). Pat the chicken and pork pieces dry slightly. Sear the meat in batches until nicely browned on all sides (3-4 minutes per batch). Set the browned meat aside.
  3. Initial Braise: Return the reserved marinade liquid, garlic, and peppercorns to the pot. Scrape up any browned bits (the fonds). Add the water/stock and the seared meat back into the pot. Bring the mixture to a gentle boil.
  4. Add Vinegar and Simmer: Pour the vinegar directly into the pot, but do not stir. Cover the pot loosely and allow it to simmer for 5–7 minutes without stirring, letting the acidic aroma mellow naturally. Reduce the heat to low, cover the pot, and simmer gently for 30–35 minutes, or until the meat is tender and cooked through. Stir occasionally during this phase.
  5. Reduction and Glazing: Carefully remove the pieces of meat (chicken and pork) and set them aside. Discard the bay leaves. Turn the heat up to medium-high. Bring the remaining liquid to a rapid boil. Allow the sauce to reduce dramatically, stirring frequently, until it thickens into a glossy, sticky glaze that coats the back of a spoon (about 5–10 minutes).
  6. Coat and Serve: Return the meat to the pot and toss gently in the reduced sauce to coat everything thoroughly. Remove from heat and allow the adobo to rest for 5–10 minutes before serving with steamed rice.