Thursday, January 12, 2012


This is what I grew up knowing that is Adobo, a delicious seasoning for meats but in the Philipines is something else.
I heard about the dish and I searched the internet for recipes and watched videos on YouTube. I wanted to taste the dish, it sounded preety good.  I made Pork Adobo and Chicken adobo. Is a Filipino recipe.  The recipes are similar but one has a slight sweetness. Very easy to make.  There are different variations to this dish.  I like this version.
   I literally memorized this recipes in less than an hour and was dreaming of making it.  Super easy!  My kids liked the chicken a lot and the pork was quite tasty. Here are the recipes below. I hope you enjoy this two recipes as much as I did.
Pork Adobo

4 lbs pork cut into small cubes
1/2 cup of white vinegar
1/2 cup of soy sauce
1 tblsp of peppercorns
1 tblsp of chopped garlic
1/2 cup of water
1 tblsp vegetable oil for sauteeing the pork
6 bay leaves
Combine all the ingredients and marinate for 30 minutes to an hour or overnight will be even better.
Add the pork to a hot cooking pot. Cover and simmer on medioum low heat for 30 minutes or when meat is tender.
  Remove the meat from the pot saving the sauce and sautee the meat in a pan with some cooking oil until it browns. Place the meat over white rice and pour some of the sauce over the pork. Garnish with sliced green onions.

  Chicken Adobo


4 lbs of chicken(thighs or legs) skin on
1/2 cup of Apple cider Vinegar
1/2 cup of Soy Sauce
4 Tblsp of Honey
2 Tblps of finely chopped garlic
1 tblps of peppercorns
1/2 cup of water
6 Bay Leaves

 Combine the ingredients (soy sauce, vinegar, honey, oil, garlic, bay leaves, peppercorns) in a bowl and mix until the honey is dissolved.  Crush the peppercorns if desired or use ground black pepper if you prefer. Pour the marinade over the chicken. Cover and refrigerate for 30 minutes or a few hours or over night.

Put the chicken in a pot and add the 1/2 cup of water and cook the chicken on medium low simmer for 30 minutes.

 Preheat your broiler on high. Remove the chicken from the pot and place it on a broiler pan (or a sheet pan with wire cooling racks placed on top). Place the chicken under the broiler until it is brown and crispy on top (5-10 minutes), depending on your broiler).

 Rapidly boil the sauce to reduce it into a nice sauce and it reduces in volume for about 5 to 10 minutes.

When the chicken is done on the broiler, place the chicken in a bowl and pour the sauce over it, move it around and coat it with the sauce.
Serve over white rice.  Garnish with chopped green onions.