Chicken Pork Adobo Philippines Recipes

PORK AND CHICKEN ADOBO

This recipe is adapted from a famous Filipino restaurant in Manila, Philippines. The longer you marinate in the refrigerator, the better it gets! This is one dish that doesn't spoil right away. Best served hot over steamed rice.

Provided by maxinne

Categories World Cuisine Recipes Asian Filipino

Time 3h15m

Yield 4

Number Of Ingredients 10

Pork and Chicken Adobo image

Steps:

Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.

Nutrition Facts : Calories 550.7 calories, Carbohydrate 3.7 g, Cholesterol 186.4 mg, Fat 36.6 g, Fiber 0.5 g, Protein 48.8 g, SaturatedFat 11 g, Sodium 2214.1 mg, Sugar 0.3 g

Ingredients

1 ¼ pounds boneless pork loin roast, cut into 2-inch pieces
1 ¼ pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
2 teaspoons salt, or amount to taste
½ tablespoon black peppercorns, coarsely ground
2 tablespoons crushed garlic
2 bay leaves, torn
1 cup white vinegar
¼ cup soy sauce
1 tablespoon vegetable oil
2 cloves garlic, smashed

PORK & CHICKEN ADOBO

Modified traditional Filipino pork and chicken adobo - salty sweet style. This recipe uses sugar to balance out the taste of salt. This recipe is also best prepared with Philippine white vinegar (Datu Puti or equivalent) and soy sauce (Silver Swan or equivalent) found in Filipino/Asian ethnic stores. Commercial clear vinegar (e.g., Heinz) may be too strong; cane vinegar may be used as a substitute, using a lesser amount than 1/2 cup. For variety, try using chicken hearts and gizzards instead of chicken meat.

Provided by stadian

Categories Chicken

Time 1h5m

Yield 3-4 serving(s)

Number Of Ingredients 10

Pork & Chicken Adobo image

Steps:

Cut the lean pork and chicken into 2 inch cubes and season with 1/2 tsp salt, 1/2 tbsp sugar, and 1 tsp ground black pepper. Add 3 to 4 cloves of minced garlic and 1 tbsp canola oil. Add 1/2 cup vinegar and 1/4 cup soy sauce. Mix by hand until meat is well coated. Set aside and let stand for at least 30 minutes.
Heat 2 tbsp canola oil in a sauce pan at medium setting. Slowly add marinaded pork and chicken with liquid. Add Bay leaves and cook, stirring occasionally, until liquid is reduced and meat is tender (about 28 minutes). Adjust taste with remaining salt and sugar - should be a little more sweet than salty. Remove from heat and stand for 2 minutes.
In a separate pan, heat 3 tbsp of canola oil and fry the rest of the garlic until golden brown and aromatic (do not scorch garlic). Transfer the cooked meat (meat only - use a perforated ladle) into the pan and fry for about 1 to 2 minutes. Meat should look "pan fried" and golden red on some pieces. Add 3/4 of the remaining cooked liquid. Cook and stir for about 1 more minute or until there is separation of oil and liquid. Remove from heat and let stand. Serve warm with steamed rice. The remaining cooked liquid may be used as supplementary sauce. Makes about 4 servings.

Nutrition Facts : Calories 714.4, Fat 50.5, SaturatedFat 8.9, Cholesterol 158.2, Sodium 2262.5, Carbohydrate 9, Fiber 0.6, Sugar 4.8, Protein 52.6

Ingredients

1 lb lean pork
1 lb chicken
1/2 cup white vinegar
1/4 cup soy sauce
8 garlic cloves, minced
6 tablespoons canola oil
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground black pepper
2 large bay leaves