* "Adobo", although a Spanish term, is a native cooking method of the Philippines which involves stewing ingredients in vinegar. An adobo is more of a cooking method than a recipe and one can "adobo" numerous things from meats, fish, seafood and veggies.
4 chicken drumsticks
4 chicken thighs
3 lbs pork butt (no skin), cut into 2 inch chunks (https://en.wikipedia.org/wiki/Boston_butt) (5 cm)
1/2 cup soy sauce or fish sauce (https://en.wikipedia.org/wiki/Fish_sauce) (118 ml)
1/3 cup apple cider vinegar (or any vinegar of your choice) (78 ml)
1 1/4 cup water (296 ml)
juice from 1/2 a lemon
1 tablespoon whole peppercorn
2 bay leaves (fresh or dried)
6 peeled and smashed garlic cloves
1/4 cup sugar or honey (60 ml)
1/4 cup mirin (optional) (https://en.wikipedia.org/wiki/Mirin) (60 ml)
1 large onion, peeled and sliced into half-moons
* This recipe can be modified to use just all chicken or all pork. Amounts of ingredients and cook times are the same.
1. Cut pork butt into 2 inch chunks. (around 15 to 20 chunks/pieces)
2. Remove excess fat from chicken drumsticks and thighs.
3. In a small bowl, dissolve sugar (or honey) in 1/3 cup apple cider vinegar
4. Add chicken, pork , soy sauce (or fish sauce), apple cider vinegar mixed with sugar (or honey), water, whole peppercorn, bay leaves, smashed garlic cloves, onions, lemon juice and mirin (optional) to your crock pot / slow cooker.
5. Mix together.
6. Put crock pot / slow cooker on low setting and cook for 7 hours or cook on high setting for 4 hours.
7. For 7 hour cooking, stir ingredients at 3 hour 30 min mark if possible; for 4 hour cooking, stir ingredients at 2 hour mark if possible.
8. Serve with white rice. Pour some of the sauce over rice and chicken and pork. Accompany with veggies of your choice or a nice salad.
Serving size: 2 pieces of chicken per person (1 thigh and 1 drumstick) and 3 to 5 pork pieces per person ; serves a total of 4 people.