Cooking At Home: Sunda's Chicken & Pork Adobo

J.P. Anderson | April 6, 2020 | Food & Drink

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.


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

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.

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Photography by: courtesy of Rockit Ranch Productions