Rated 5 out of 5

Chicken and Aged Pork Belly Italian Adobo

This is Chef Rudy’s Adobo Nation, and I highly recommend this. Chef Rodolfo Janeo is a noted Filipino-American Chef specializing in Italian food. His take on the Filipino Adobo honors his culinary roots through this “Italian Adobo”. Truly exquisite, it is Chicken and Aged Pork Belly in a gentle combine of sweet and tart sauce, distinctly significant in the use of red wine vinegar, and soy sauce, with creamy Italian risotto and green beans on the side. I am glad that he included this in the Il Chianti Menu, to get more people to discover and taste the emerging presence of Filipino food in North America. This is definitely a must try!

INGREDIENTS:

  • 500 grams chicken 
  • 500 grams aged pork belly
  • 2 stems rosemary
  • a knob of butter
  • 3 tablespoons olive oil not extra-virgin
  • 3 cloves garlic minced
  • 4 medium shallots cut in rings
  • 4 bay leaves
  • 1/2 cup red wine
  • 1/2 cup red wine vinegar
  • 1/2 cup chicken stock
  • 1/8 cup soy sauce
  • 1/2 teaspoon crushed black pepper
  • pinch of salt to taste
  • 1/4 cup grated gouda or cheddar cheese for garnish
  • bunch parsley leaves flat, chopped
  • 2 teaspoons crunchy onions for garnish

INSTRUCTIONS:

  • Cut the chicken and aged pork belly in pieces.
  • Heat the pad with olive oil and butter.
  • Once the butter has melted. Put in the rosemary stems and suatee until fragrant.
  • Add the garlic and sautee until soft but not burned.
  • Add the aged pork belly until brown. The pork does not have to be very cook at this stage. Just ensure that they do not have any raw sign.
  • Add chicken until brown
  • Add the red wine, bay leaves and pepper and simmer until reduced to half.
  • Add the stock and onion until reduced to half. Flip the wings every now and then.
  • Add the soy sauce and simmer for 5 – 8 minutes.
  • Add a pinch of salt according to taste or not at all. Stir.
  • Remove the rosemary stems and bay leaves.
  • Serve with grated cheese, crunchy onions and chopped parsley leaves on top. Enjoy.

BLOG POSTS:

SHARE

Exit mobile version