All the while I live here in Europe, I always find it challenging to cook pork adobo. Definitely it’s because pork meats here are lean cuts; either there’s only a thin layer of fat or none at all. Pork bellies in particular, are almost inexistent. And if ever there is, but without much fat that help caramelize the sauce, the adobo meat is less succulent. So most of the time, I cook chicken adobo instead.
It was less likely a deliberate cooking experiment. It just so happened that I had to finish the remaining merguez in the fridge, otherwise it will be thrown away (and we don’t like wasting food). I thought of serving these sausages as appetizers, but then I got a better idea. After pan-grilling the merguez, I threw these in to my simmering chicken adobo.