Adobong Dilaw

Ingredients:

1/2 kg. Chicken Thighs

1/2 kg. Pork Belly

2 inches Turmeric

1 pc. Onion, sliced

5 – 6 cloves Garlic

3 -4 pcs. Bay Leaves

1/2 tbsp. Peppercorn

1/2 cup Vinegar

1 cup Water

Fish Sauce to taste

Siling Saba

Oil for sautéing

Procedure:

1. Pre-heat pan with oil. Sauté garlic and turmeric. Sauté till the aroma comes out.
2. Add the chicken skin facing down. Sear the chicken for 5 minutes on each side. Remove the seared chicken.
3. Using the same pan, sauté the onion till soft. Add pork and continue to sauté till the pork is seared.
4. Add vinegar, water, bay leaves and peppercorn. Do not stir it. Let it simmer till it boils so the vinegar will cook well.
5. Once it boils and you can’t smell the vinegar, season with patis, adjust to your taste. Add siling haba. Continue to simmer till the pork is tender on low heat.
6. Once the pork is tender, add the seared chicken and continue to cook on low heat till the sauce thickens.
7. Remove from the heat and transfer to a serving patter. Best serve with rice. Enjoy!