INGREDIENTS

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3 pounds bone-in, skin-on chicken thighs and drumsticks

1½ pounds pork belly, cut into 1-inch cubes

¾ cup soy sauce

¾ cup vinegar

Water, as needed

3 dry bay leaves

1 teaspoon whole black peppercorns

10 garlic cloves, crushed

TKTK neutral oil

1-2 teaspoons sugar, optional

Calamansi, optional

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GARLIC RICE INGREDIENTS

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10 garlic cloves, minced

2 tablespoons neutral oil

2 cups day-old rice

Kosher salt

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FOR SERVING

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Spicy Filipino vinegar

Shrimp paste

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COOKING METHOD

1. In a large ziplock bag, add chicken, pork belly, soy sauce, vinegar, and enough water to just cover the meat. Gently shake to combine and marinate for 6 hours, or overnight.

2. In a large Dutch oven over medium-high heat, add a touch of oil and marinated pork belly (reserve marinade). Cook until the fat from the pork renders and for the pork to begin to crisp.

3. Then add chicken and cook until chicken is golden brown on all sides. Add garlic and lightly brown, then add peppercorns, bay leaves, and reserved marinade.

4. Add more water if needed. Bring to a boil, then reduce to a simmer and cook for 30-45 minutes.

5. Taste and adjust with more vinegar, soy, and sugar (if desired). Continue cooking until the chicken is juicy and falling off the bone.

6. While the chicken is cooking, make the garlic rice. In a large, deep pan on medium heat, add oil and garlic. Cook until garlic is golden brown, then add rice. Cook for 3-4 minutes, stirring to incorporate garlic and oil into the rice.

7. Serve adobo with garlic rice, spicy vinegar, and shrimp paste.