AdSiLog is a classic breakfast meal in the Philippines that you’ll often find in restaurants, mall food courts, cafeteria, and food shops. It is essentially a combination of adobo dish, fried rice (sinangag) and fried eggs (itlog) hence the name Adsilog. It is so delicious and filling that it is a hugely popular option in any breakfast or brunch menu!
I don’t usually eat breakfast or if I do, it would be quite late in the morning that so it’s either a brunch meal or more often than not – lunch proper. I just don’t get hungry in the morning and my tummy is not craving food so I don’t feed it. I’ve just been like this for many years now and this is my general default for most mornings.
However, I do make an exception, and no matter how early in the morning it maybe – I eat breakfast! Can you guess why?
I only make an exception when I am in the Philippines and when our dear Flor, our wonderful help, makes her famous adobo! It is just the tastiest adobo, whether it’s pork or chicken, or a combo! Thankfully, she usually makes a big batch so we would naturally have leftovers to have for breakfast the next day.
Believe me, the next day her adobo is even better than the night before because the meat has, at this point, already fully absorbed all the flavors from its sauce. I’m thinking about this as I write and I am already getting hungry!
You can read on or find this recipe for the yummiest pork and chicken adobo at the end of the post.
As I mentioned above, adsilog is a meal and not just a dish. It’s essentially made up of three component dishes – adobo or the meat portion, rice and egg or eggs (if you want more than one!). The fried rice and egg combo is not just paired with adobo as the latter is simply one of the meat options (there’s also cured meat – TOCINO -Tocilog, Pinoy-style beef jerky – TAPA – Tapsilog, or even sausages – LONGANISA – Longsilog or even plain fried hotdog (Hotsilog).
These meals are all very tasty, too and I can eat them every day if they’re available! I honestly think that these meal combos make the Philippine breakfast options one of the best in the world!
So, whenever I make adobo (which is quite often) I make sure it is a huge batch so I have leftovers for breakfast the next day. If you like adobo, this is perfect for you!
Now, which adobo recipe to use? It doesn’t matter which version as long as it’s adobo (well, as long as it’s not adobo in coconut milk as that, while super yummy, is not eaten for breakfast but certainly for dinner!)
I have many versions of the adobo so choose what you like! The version below (first photo of adobo) – Chicken and Pork Adobo is the version that our dear Flor makes so the photos of Adsilog show the pork version of this recipe. This is my favorite version of adobo! The links to recipes are under each image.
Below you can also find the image and recipe link for fried rice (sinangag). Usually, we make a plain fried rice with this meal combo – just using leftover chilled rice and garlic as the main ingredients.
As for the eggs, traditionally adsilog is paired with fried eggs but you can make it scrambled or poached or however, you like your eggs. You decide.
Next time you want to have a special breakfast or brunch, make sure to serve this delicious meal! So tasty and satisfying!
SLOW COOKER CHICKEN ADOBO
Want to try other fried rice recipes? Check out below!
And, if by any chance you have more leftover Pork or Chicken Adobo, you can use it for other recipes, too. See below.
Chicken and Pork Adobo
- 6 cloves Garlic, peeled and crushed
- ½ cup Soy sauce
- ¼ cup Rice Vinegar
- 1 tbsp Oyster Sauce
- 1 tsp whole Peppercorns, or used freshly ground peppercorns to taste
- 2 tbsp Oil
- 4 cloves Garlic, peeled and crushed
- 1 large Onion, sliced
- 2 lb pork belly or or pork cut that has some attached fat, cut-up
- 1.5 lb chicken, cut into serving (bite-size) pieces
- 1 cup Water, plus more if needed
- 3 Laurel (Bay) leaves, dried
- 1 tbsp Sugar
- Prepare the marinade. Place the chicken and pork pieces in a non-reactive bowl. Pour the marinade and ensure all the pieces are evenly coated. Leave to marinate for at least 3 hours or preferably overnight.
- Heat the oil in a large pan. Saute the garlic and onion until aromatic and the onions have started to brown.
- Depending on how big the pieces of meat are, cook the pork ahead for the first 8-10 minutes or until they've rendered their fat. This technique is called "sangkutsahin" in Filipino cooking. Don't skip because this would add a lot of flavor to the adobo (especially if you don't have time to marinate).
- Thereafter, add the chicken, the rest of the marinade plus 1 cup of water, and the bay leaves, and cook the meat altogether. Cover and cook on low heat for about 1 hour until the meat is tender and fully cooked. Add the sugar at the end of cooking and then stir until it's incorporated into the sauce. I do this because I believe it enhances the flavor of the adobo.
- If the sauce begins to dry up before the meat is tender (in my experience it's never the case), simply add a little more water as needed. You can let the dish dry up if you prefer a dryer adobo otherwise, retain some liquid. Some prefer to fry the adobo which you may do after it’s cooked – just brown it quickly.
- Frying would add more flavor as well but it’s already good as is so this is totally optional.
- As with any Adobo version, the flavor improves even more after a day or two, assuming there’s any left-over on day one! Enjoy with lots of rice.
Last updated on November 2nd, 2023 at 04:36 pm