Bee shared an adobo recipe on her site some time ago? Tangy and juicy, it was a recipe worth making a million times over at home. And while the recipe is simple enough prepared on the stove, adobo can also be made in a crock pot, giving busy people like you and me more time to tend to other responsibilities.
My favorite part of this recipe is quite simply the pork belly. Bone-in, the pork belly renders slightly, giving the sauce a rich flavor. Plus, utilizing pork belly that has the bone intact gives a boost in flavor. Think of when you make fresh chicken or beef broth. The bones are what give the broth such depth. The same applies here as the pork slowly cooks in the crock pot.
I will say, the next time I make this I may opt to cook it for 8 hours to give the pork fat more time to render. I bet the meat would be so tender. Regardless, the 4 hour version was lovely. The chicken, perfectly cooked, paired well with the decadent pork belly, which I served over steamed rice and with several thin slices of cucumber.
- 6 chicken drumsticks
- 2 lbs bone-in, skin on pork belly, diced into 2-inch cubes
- 2 tsp whole black peppercorns
- 10 cloves garlic, lightly crushed with the side of a knife and skin still on
- 2 bay leaves
- 3/4 cup white vinegar
- 1/3 cup soy sauce
- 1 cup water
- freshly cracked black pepper, to taste
- 2 tbsp corn starch
- In a crock pot, add all the ingredients in the order listed, for the exception of the corn starch. Ensure the peppercorns and bay leaves are submerged into the liquid. Cook on high for 4 hours.
- Transfer the chicken and pork belly to a baking dish and add a half cup of the reserved liquid to the bottom of the dish. Place the chicken underneath the broiler in the oven to brown; approximately 15 minutes, depending on the temperature of the broiler.
- Meanwhile, transfer the remainder of the liquid from the crock pot to a sauce pot and whisk in the corn starch. Cook on medium-high heat until thick.
- Remove the baking dish from the oven, top with the thickened sauce and serve.
Recipe adapted from Rasa Malaysia