Advertisement
Recipe: Adobo (Philippine Chicken And Pork Stew)
Recipe Category: Main Course Entree Recipes
Similar Categories: Adobo, Philippine, Chicken, Pork, Stew
1 cup distilled white vinegar -- (or cider vinegar)
1 cup water
2 tablespoons peeled and crushed garlic
2 teaspoons salt
2 pieces bay leaves
1/2 teaspoon freshly ground black pepper
1 pound chicken -- cut into serving
-- pieces, chinese style
2 pounds pork butt -- cut into cubes
soy sauce
oil
Adobo is considered the national dish of the Philippines. This dish
consists of chunks of chicken or pork or both cooked in soy sauce,
vinegar, bay leaf, lots of garlic and whole peppercorns. The stew is
allowed to cook until the meats are tender and the remaining sauce
slightly thickened. Some people prefer their adobos dry which may
entail frying them afterwards, while others prefer them moist served
in their original sauce. As a style of cooking, it can be applied to
fowl, fish, shellfish and vegetables.
Add vinegar, water, garlic, salt, bay leaves and pepper into a large
casserole. Bring to a boil. Add the meat, cover and bring to a boil.
Simmer and cook for about 30 minutes. Sprinkle liberally with soy
sauce and cook for an additional 10 minutes. Remove met and reduce
sauce. Remove sauce to a bowl. Put oil into the casserole and brown
cooked meat. Drain oil from the casserole, and return the reduced
sauce back with the meat.
Serve with rice.
1 cup water
2 tablespoons peeled and crushed garlic
2 teaspoons salt
2 pieces bay leaves
1/2 teaspoon freshly ground black pepper
1 pound chicken -- cut into serving
-- pieces, chinese style
2 pounds pork butt -- cut into cubes
soy sauce
oil
Adobo is considered the national dish of the Philippines. This dish
consists of chunks of chicken or pork or both cooked in soy sauce,
vinegar, bay leaf, lots of garlic and whole peppercorns. The stew is
allowed to cook until the meats are tender and the remaining sauce
slightly thickened. Some people prefer their adobos dry which may
entail frying them afterwards, while others prefer them moist served
in their original sauce. As a style of cooking, it can be applied to
fowl, fish, shellfish and vegetables.
Add vinegar, water, garlic, salt, bay leaves and pepper into a large
casserole. Bring to a boil. Add the meat, cover and bring to a boil.
Simmer and cook for about 30 minutes. Sprinkle liberally with soy
sauce and cook for an additional 10 minutes. Remove met and reduce
sauce. Remove sauce to a bowl. Put oil into the casserole and brown
cooked meat. Drain oil from the casserole, and return the reduced
sauce back with the meat.
Serve with rice.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Adobo, Philippine, Chicken, Pork, Stew
| Weeknight Pork Stew (Garlic Pork Roast) | Arabic Eggplant Stew |
