Filipino Crock Pot Adobo
Allow your taste buds to travel to the Philippines with this tender and flavorful Filipino Crock Pot Adobo. This slow-cooked dish combines succulent chicken thighs and pork belly with the perfect balance of tangy soy sauce, vinegar, and earthy spices like garlic, bay leaves, and whole black peppercorns. A touch of brown sugar adds subtle sweetness that complements the bold and savory flavors. The magic happens in the crock pot, where the meat becomes irresistibly tender over six hours, making it a perfect hands-off meal for busy days. Serve this classic Filipino comfort food over fluffy steamed white rice, and garnish with fresh green onions for a pop of color and freshness. Whether you're new to Filipino cuisine or a longtime fan, this easy recipe brings authentic flavors right to your table.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 pound Pork belly (cut into 2-inch cubes)
- 0.5 cup Soy sauce
- 0.5 cup White vinegar
- 0.5 cup Water
- 6 cloves Garlic cloves (minced)
- 3 leaves Bay leaves
- 1 teaspoon Whole black peppercorns
- 1 tablespoon Brown sugar
- 2 tablespoons Neutral cooking oil (e.g., canola or vegetable oil)
- 1 medium Thinly sliced onion
- 2 stalks Green onions (optional, for garnish)
- 4 cups Steamed white rice (optional, for serving)
Instructions
In a large skillet, heat the oil over medium-high heat.
Sear the chicken thighs and pork belly pieces until they are browned on all sides, about 3-5 minutes per side. This step adds depth of flavor.
Transfer the browned chicken and pork to the crock pot.
In a small mixing bowl, combine the soy sauce, vinegar, water, minced garlic, bay leaves, black peppercorns, and brown sugar. Mix well until the sugar dissolves.
Pour the sauce mixture over the chicken and pork in the crock pot.
Add the thinly sliced onion on top of the meat for extra flavor.
Cover the crock pot with a lid and set it to low heat. Cook for 6 hours, or until the meat is tender and flavors have melded together. Stir once halfway through cooking, if possible.
Once cooked, taste the sauce and adjust seasoning if needed (e.g., add a pinch of salt or a drizzle of soy sauce).
Remove bay leaves before serving.
Serve the adobo hot over steamed white rice, and garnish with chopped green onions if desired.
Nutrition Facts
Calories |
5262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.4 g | 480% | |
| Saturated Fat | 117.6 g | 588% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 5387 mg | 234% | |
| Total Carbohydrate | 279.8 g | 102% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 20.0 g | ||
| Protein | 189.1 g | 378% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3006 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
