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
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
FILIPINO PORK ADOBO
Pork in a tasty Adobo sauce is great smothered over white jasmine rice!
Provided by joy
Categories World Cuisine Recipes Asian Filipino
Time 2h50m
Yield 6
Number Of Ingredients 8
Steps:
- Stir together the vinegar, soy sauce, ketchup, garlic, and bay leaves in a large saucepan. Add the cubed pork, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the pork is tender, about 2 1/2 hours. Stir occasionally. If using the green beans, add them during the last half hour of cooking.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 14.4 g, Cholesterol 89.7 mg, Fat 15.5 g, Fiber 3.1 g, Protein 35.1 g, SaturatedFat 5.8 g, Sodium 2686.7 mg, Sugar 6.4 g
PORK ADOBO
Make and share this Pork Adobo recipe from Food.com.
Provided by Tonkcats
Categories Pork
Time 40m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Wash the meat and cut it into pieces you desire. Put the meat, salt, vinegar, crushed garlic and peppercorn together and allow it to cook for 30 minutes.
- In your skillet, on medium heat, put cooking oil and crushed garlic. When garlic is brown, add chopped onions and tomatoes.
- When tomatoes are done, add the pork adobo with juices and cook it for another 30 minutes on simmer.
- Serve with steamed rice.
CATHY'S PORK ADOBO
Make and share this Cathy's Pork Adobo recipe from Food.com.
Provided by Cathy_20
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put pork, soy sauce, vinegar, garlic, pepper, water, and bay leaf in a pan.
- Boil in medium heat until half the water has evaporated or until meat is tender (You can add more water if longer boiling time is required).
- Take out the pork from the sauce.
- Sprinkle sugar over pork then fry until brown in hot oil.
- Put back in the sauce then simmer for 10 minutes.
Nutrition Facts : Calories 633.6, Fat 41.9, SaturatedFat 13.2, Cholesterol 150, Sodium 1115, Carbohydrate 7.9, Fiber 0.6, Sugar 2, Protein 52.6
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 Filipino Recipes
Time 3h15m
Yield 4
Number Of Ingredients 9
Steps:
- Place pork and chicken into a stock pot. Rub with crushed garlic and torn bay leaf, season lightly with pepper, 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
PORK ADOBO
Make and share this Pork Adobo recipe from Food.com.
Provided by lotsapots
Categories < 4 Hours
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine pork, garlic, soy sauce pepper and vinegar. Let stand 2 hours.
- Cook slowly in pot until tender. (30 min.).
- Transfer garlic from pot into separate pan and fry in oil until brown. Add pork, fry until brown. Drain. Add broth and garlic. Simmer 10 minutes.
- Great over rice.
Nutrition Facts : Calories 290, Fat 17.1, SaturatedFat 5.7, Cholesterol 68, Sodium 1057.4, Carbohydrate 6.6, Fiber 0.6, Sugar 0.6, Protein 25.5
PORK ADOBO
Make and share this Pork Adobo recipe from Food.com.
Provided by CobaltBlueMixer
Categories Filipino
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the pork in a saucepan. Add vinegar, garlic, pepper salt and water. Cover and bring to a boil.
- Reduce heat to simmer until fork tender.
Nutrition Facts : Calories 376.2, Fat 27.3, SaturatedFat 9.4, Cholesterol 107.3, Sodium 102.1, Carbohydrate 3.5, Fiber 0.3, Sugar 0.1, Protein 26.6
PINOY PORK ADOBO
My version of the traditional Filipino dish. This can be prepped well ahead of time, leaving the pork to marinate for at least a couple of hours, the longer the better. Adobo is the name for the marinade. Use either all pork belly or a mix of it plus other pork cuts such as loin and shoulder. Key elements are the use of dark soy sauce, not light, sparkling lemonade, and apple (Pink Lady®, Jazz™, or Pacific Rose™ are ideal). Serve with rice.
Provided by Dave B
Categories World Cuisine Recipes Asian
Time 2h30m
Yield 6
Number Of Ingredients 21
Steps:
- Combine pork belly and pork loin in a large bowl. Toss with 1 tablespoon groundnut oil to coat. Add garlic, ginger, red chile, peppercorns, brown sugar, bay leaves, and cumin. Mix in diced apple, cider vinegar, and soy sauce. Stir to coat the pork. Marinate in the fridge, stirring occasionally, for at least 1 hour.
- Heat remaining 1 tablespoon oil in a deep pan over medium heat. Melt 1 tablespoon butter in the pan and sprinkle in salt and pepper. Add onion, bell pepper, and mushrooms. Fry until softened, about 5 minutes. Add the pork and marinade; cook until pork starts to brown, about 6 minutes. Stir in lemonade, cornstarch, and bouillon; sauce should cover the pork and vegetables.
- Reduce heat and simmer, covered, until liquid is reduced and pork is tender but still slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add the remaining 1 tablespoon butter 10 minutes before pork is finished cooking. Discard bay leaves before serving.
Nutrition Facts : Calories 258.2 calories, Carbohydrate 14.4 g, Cholesterol 41.7 mg, Fat 17 g, Fiber 1.9 g, Protein 12.1 g, SaturatedFat 6 g, Sodium 682.3 mg, Sugar 7.9 g
PORK ADOBO AS MADE BY JERI MOBLEY RECIPE BY TASTY
Jeri Mobley's pork adobo is savory, sweet, and perfectly tender with a slight acidic kick from cane vinegar, which is made from fermented molasses and popular in Filipino cooking.
Provided by Jeri Mobley
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the avocado oil in a deep, large skillet or medium Dutch oven over medium-high heat until shimmering. Add the onion and garlic and sauté until fragrant and the onion is translucent, 2-4 minutes.
- Add the pork and brown on all sides, 4-5 minutes.
- Add the soy sauce, ground pepper, whole peppercorns, sugar, and bay leaves and stir to combine. Pour in the vinegar without stirring, then cover the pot with a lid and let come to a boil.
- Uncover the pot, gently stir the pork, then add the water. Cover again and simmer for 45-60 minutes, until the pork is fork-tender.
- Remove the lid and cook for 15 minutes more, until the sauce has reduced. The color should be dark brown and the sauce should taste slightly tangy.
- Serve the pork over steamed Jasmine rice.
- Enjoy!
Nutrition Facts : Calories 568 calories, Carbohydrate 9 grams, Fat 37 grams, Fiber 1 gram, Protein 48 grams, Sugar 4 grams
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