Adobo is the national dish of the Philippines. It has such a large presence it is invited to every party, wedding, funeral, weeknight, weekday and midnight fridge raiding session – there is never a reason not to eat it.

The wonderful thing is that, much like Bolognese or a Yorkshire pudding, everyone’s mum has a slightly different recipe but the basics remain the same. In this case the distinct flavour comes from vinegar, soy sauce, garlic, black pepper and bay leaves. With no embellishments, this is how I offer it to you

I nearly always make chicken and pork adobo, (adobong baboy at manok) with potatoes and mushrooms, for no other reason than this is how my mum always made it, and why break with tradition when it tastes so good?

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Ingredients

Serves 4 (with plenty of leftovers!)

• 1 Chopped White Onion
• 400g Diced Pork Belly
• 400g Chicken (I use thighs but you can use your cut of choice)
• 5 cloves of Garlic, finely chopped.
• 400g White Mushrooms, Chopped in half
• 100ml Vinegar
• 100ml Light soy sauce
• 4 Potatoes, peeled and quartered.
• Dash of dark soy sauce for colour.
• 2 Bay Leaves
• Plenty of crushed Black Pepper

• Fry onions in a little oil and add garlic. Sweat down on a medium heat, then add the pork and chicken and seal the meat.
• Once sealed add vinegar and soy sauce and mix together well until every piece has taken on the colour of the soy sauce.
• Mix in the potatoes, bay leaf and black pepper. Bring up to the boil and then leave on a low heat with the lid on for 20 minutes.
• Check the sauce for seasoning, taste it! It should be savoury, salty, with a little tang and just a little warmth from the pepper. Adjust to taste here with soy, vinegar or pepper, a little at a time.
• Continue to simmer for 20 minutes.
• !0 minutes before serving add mushrooms (if using) stir through, put the lid back and turn the heat off. the mushrooms will then cook in the residual heat without releasing too much water. Leave for 10 minutes.
• Serve with boiled rice.