Cooking-At-Home-Sundas-Chicken-Pork-Adobo

Cooking At Home: Sunda's Chicken & Pork Adobo

April 21, 2020 by J.P. Anderson

During these days of sheltering in place, Chicagoans are seriously amping up their culinary games—and we're helping out with recipes from some of the city's top culinary personalities. Here, a favorite from Billy Dec, owner of River North hot spot Sunda.

Sunda_Chicken_and_Pork_Adobo.jpg

Chicken & Pork Adobo

“Growing up in a Filipino household, this was our all-time favorite comfort food growing up, and comfort is definitely something that needs to be shared far and wide these days.” —Billy Dec

Ingredients
1 whole chicken cut into 8 pieces
1 pound of pork belly
1 bay leaf
1 tablespoon black pepper
2 tablespoons salt
1 cup vinegar
1 cup soy sauce
1/4 cup rice wine vinegar
2 cups chicken stock
1/4 cup garlic (chopped)
1/4 tablespoon canola oil

1. Add the oil to a pan and sear the chicken and pork belly until golden brown.

2. Add the remaining ingredients and simmer for 30 minutes.

Serve with a bowl of steamed white rice.













Cooking At Home: Sunda's Chicken & Pork Adobo

April 21, 2020 by J.P. Anderson

During these days of sheltering in place, Chicagoans are seriously amping up their culinary games—and we're helping out with recipes from some of the city's top culinary personalities. Here, a favorite from Billy Dec, owner of River North hot spot Sunda.

Sunda_Chicken_and_Pork_Adobo.jpg

Chicken & Pork Adobo

“Growing up in a Filipino household, this was our all-time favorite comfort food growing up, and comfort is definitely something that needs to be shared far and wide these days.” —Billy Dec

Ingredients
1 whole chicken cut into 8 pieces
1 pound of pork belly
1 bay leaf
1 tablespoon black pepper
2 tablespoons salt
1 cup vinegar
1 cup soy sauce
1/4 cup rice wine vinegar
2 cups chicken stock
1/4 cup garlic (chopped)
1/4 tablespoon canola oil

1. Add the oil to a pan and sear the chicken and pork belly until golden brown.

2. Add the remaining ingredients and simmer for 30 minutes.

Serve with a bowl of steamed white rice.