Chicken or Pork Adobo

Chicken and pork adobo, broiled before serving.
Pork butt, spare rib tips, or pork belly, cubed and/or chicken pieces
2 parts white vinegar
1 part  water
1 part soy sauce (Silver Swan, or any other Filipino brand works, do NOT use Kikkoman or Japanese soy sauce)
5 bay leaves
1 head garlic, crushed and peeled
1 tsp black peppercorns

Crockpot: In a 4-quart or larger slow cooker, combine all ingredients and set on low for 6 to 8 hours. (Optional: At about 4 hours the meat should be perfect, you can drain the meat and fry in oil until brown and top with remaining sauce.) Serve with rice.

Conventional Stove: In a large pot, combine all ingredients except for soy sauce. If using chicken in addition to pork, add chicken 30 minutes later than pork. Simmer over medium heat until meat is tender (usually one hour). When meat is soft, add soy sauce and let simmer for 15-20 minutes. Drain and fry meat in oil until brown (or broil in oven), and top with remaining sauce. Serve with rice.

(Photo by Kanako Shimura)
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