Chicken Pork Adobo Philippines Recipes

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.

Steps:

• You may sauté meat prior to making this dish but in this version it is not necessary. If sautéing, heat lard/oil in large frying pan. Add meat. Fry on medium to med/high heat until golden brown. Then follow instructions below --
• Place meat (and bones) in large sauce pan.
• Add just enough water to submerge all of meat & bones.
• Bring to boil. As pan warms up, add vinegar, soy sauce, garlic, bay leaf and desired amount of salt and pepper. (Remember soy sauce is already pretty salty.).
• Simmer and cover for about 40 minutes. (or until chicken looks like it's starting to fall off the bone)Stir periodically.
• IF ADDING POTATOES -- simmer for about 20 minutes add cubed potatoes, bring back to boil -- simmer for about 20 more minutes.
• Remove bones prior to serving.
• If sauce is not slightly thickened after 40 minutes, you may use corn starch to do the trick -- however it will lighten up the color of the sauce.
• Serve over steamed Jasmine or Calrose rice (Jasmine is available in a brown rice).

Steps:

• mix all the spices and water.
• (including salt, pepper corn, etc.).
• Marinate the chicken and pork in the mixture for about an hour.
• Bring to a boil then simmer until meat is tender.

Steps:

• Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
• Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Serve with steamed rice.

Steps:

• In large heavy deep frying pan, melt Crisco.
• Fry pork steak until slightly browned on each side. Set on a plate.
• Fry chicken thighs until slightly browned on each side. Set on a plate.
• Pour water in frying pan, and loosen any meat particles.
• Add onions, garlic, bay leaves, 1 dried red pepper,rice vinegar, soy sauce and coconut milk.
• Cook on low heat 15 minutes. Stir from time to time. Take out dried red pepper. Throw away.
• Preheat oven 325*.
• In baking pan with cover, add browned meat.
• Add with sauce. Bake 1 1/2 hours.
• Throw away bay leaves before serving. I like to make a platter of rice and put chicken and pork with sauce on top. I also serve lemon slices dipped in salt. Placed on the side of the platter.

Steps:

• Combine all ingredients in a deep glass or stainless steel sauce pan.
• Bring to a boil over medium heat, then reduce heat to medium low.
• Cover and simmer for about 30 minutes or until the meat is very tender.
• Gently turn the meat occasionally during the course of cooking.
• Remove the meat from the sauce and pan-fry in a little oil until browned on all sides.
• Transfer to a serving platter or bowl and cover with sauce. Serve with warm steamed rice.
• While the recipe says to saute the meat after it's cooked, I usually brown the meat before adding the remainder of the incredients. I have no idea what difference this makes, if any.
• I adapted this from a recipe in Philippine Recipes Made Easy, by Violeta A. Noriega.

Steps:

• Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
• Stove top instructions.
• Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
• Allow everything sit at room temperature for at least 15 minutes.
• Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
• Remove lid and cook 10 minutes more.
• Serve with rice.
• Slow Cooker instructions.
• Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
• Allow meat to sit at room temperature for at least 15 minutes.
• Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
• Serve with rice.
• (Freezer instructions courtesy of Erindipity).
• To freeze: Combine all ingredients in a ziptop bag. Freeze.
• To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.