Chicken/Pork Adobo- Hawaiian
Get ready to try this local-style Chicken and Pork Adobo! Braised in shoyu, vinegar, garlic, and spices, this Filipino favorite is a Hawaii staple—simple, flavorful, and perfect with hot rice.
Ingredients
- 1.5 lbpork ((pork butt/, chicken thighs or pork belly)), shoulder
- 0.5 cupWhite Distilled Vinegar
- 0.25 cupshoyu ((soy sauce))
- 3 clovecrushed garlic
- 0.25 tspSalt
- 0.25 tsppeppercorns
- 2bay leaves
- 0.5 cupWater
- 2Russet Potato
- 0.5 tbspCornstarch
- 1 tbspWater
Instructions
- 1
Drizzle some oil in a medium sized pot. Heat up the oil and add the meat. Pan-fry the meat over medium-high heat to brown all sides.
- 2
Add in the potatoes, vinegar, shoyu, garlic, salt, peppercorns, bay leaves, and water. Mix to combine the ingredients. Bring to a boil, cover, and then lower the heat to let it simmer.
- 3
Simmer for 30-45 minutes until the meat is fork-tender.
- 4
If the sauce has evaporated, add in more water.
- 5
You can optionally add in the cornstarch slurry to thicken up the sauce.
- 6
Serve it over hot rice and enjoy!
- 7
Select Saute option and drizzle in some oil to the pot. Brown all sides of the meat.
- 8
Add in the potatoes, vinegar, shoyu, garlic, salt, peppercorns, bay leaves, and water. Mix to combine the ingredients.
- 9
Cover with the Instant Pot lid. Cook on Manual High for 15-20 minutes. Let the pressure release naturally for best results.
- 10
Whisk together the cornstarch and water.
- 11
You can optionally thicken the sauce by selecting Saute and add in the cornstarch slurry. Stir until the sauce has thickened to the desired consistency.
- 12
Serve it hot and enjoy this onolicious Adobo!