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Chicken Pork Adobe

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What is your favorite recipe? My mom made this when we were kids but I haven't made it in years. How do you make it?

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  1. Adobo? Mine is realy simple compared to other recipes you'll receive. Mix white vinegar, soy sauce, and bit of water to taste; add lots of finely sliced garlic and a bay leaf; toss in cubed and browned pork (plus the deglaze) and sliced chicken; simmer til done.

    1 Reply
    1. re: Sam Fujisaka

      My wife uses the same basic recipe, but uses Toyomansi in the place of soy and sherry vinegar instead of regular white vinegar. We have been cooking it in a chinese clay pot that just gets better with age.

    2. I suppose I should chime in with the complicated recipe.
      About a cup of cider vinegar, a cup of water and a few splashes of soy sauce go into a pot with peppercorns, sugar, smashed garlic, sliced chili or a tablespoon of sambal and a couple bay leaves. To this stock I add browned pork, then after cooking through a little, chicken legs and thighs. When all is cooked through, I reserve the meat and some garlic pieces and reduce the stock by about half. While reducing the stock I put the meat and garlic under the broiler to crisp and caramelize. Toss with the syrupy reduction and serve with rice. It's a little involved but I think the result gives a superior combination of texture and flavor.

      2 Replies
      1. re: JungMann

        JM, it was your reply I was expecting. I forgot (adobo is an auto-pilot dish) that I also add black pepper and reduce the sauce at the end. I like chilies, but most of my filipino friends did not.

        1. re: Sam Fujisaka

          It seems like the more cutting-edge Filipino restaurants (i.e. not turo-turos) are adding chilies to their adobo. My family balks at the addition, but thankfully my mestizo palate can tolerate anghang. It's Southeast Asian cooking; chilies are a natural complement.

          I agree with the auto-pilot comment. Adobo is one simple dish I could make in my sleep.

      2. Here's the recipe I have been using for years. I got it from an Air Force guy, who was half flilipino, way back in the 70's and make it often. Quick and cheap!
        Chicken pieces
        Sauce:
        ½ cup soy sauce
        ½ cup vinegar
        1 cup water
        1 tsp garlic powder
        black pepper
        1 tsp sugar
        ½ tsp salt (optional)
        1 tsp Accent (optional)

        Put all of sauce ingredients into skillet (big enough so chicken is in one layer). Add chicken, cover, bring to a boil, reduce to medium and cook about 45 minutes, turning 2 or 3 times. Sauce is excellent spooned over rice. The amount of sauce can be varied, as long as you keep the ratio of soy sauce, vinegar and water the same.

        5 Replies
        1. re: ChrisKC

          Chris that sounds like the one mom used to make. Did you add pork along with your chicken? I know mom served it over rice and it was delish! Gonna give it a shot this weekend.

          1. re: ChrisKC

            Can this be done in a Slow Cooker? I have had this before and it is yummy!

            1. re: Sumstar524

              You could make it in a slow cooker, but I wouldn't use chicken breast or lean pork. Both would dry out.

              1. re: Sumstar524

                I think a bit of stove top simmer is so easy that I don't see the reason for a slow cooker.

                1. re: Sam Fujisaka

                  I'm in agreement with you there. But given that my schedule as of late hasn't left me 30 minutes to cook, let alone eat dinner lately, I can sympathize.

            2. Has anyone made the recipe from Molly Stevens' "The Art of Braising" (a former COTM)? I was thinking of giving it a try.

              1. When I'm feeling exceptionally lazy, Mama Sita's flavoring packet. Only Mama Sita's.

                Otherwise, KhrisKC's recipe is spot on for what I do. We, too, were stationed on Clark AFB in the PI in the 70s (where I was born, spent the first few years of my life, and set my taste preferences).

                2 Replies
                1. re: modthyrth

                  I've always been curious about the Mama Sita's packet since adobo seems relatively simple with its ingredients. How is the final product?

                  1. re: JungMann

                    Well, I don't make it according to the package directions, so I suppose I'm not a fair judge. When I use the Mama Sita's, I start by cooking some cubed chicken breast in a skillet with a bit of oil. Then, when it's nicely browned and mostly cooked-through, I throw in about a half a cup of water and sprinkle some of the seasoning on top (as if I were making tacos). Stir and cook until the liquid is gone and I'm left with a thick, tangy glaze. No real sauce left over. Tasty and quick!

                2. A couple of options for you:

                  There is a "hills" version of adobo called "adobong dilaw" (yellow adobo) made with coconut milk and fresh turmeric root. Make it as usual (sans bay leaf) then add coconut milk and sliced fresh turmeric root in the last 20 or so minutes of cooking. Adjust seasonings to taste.

                  You can also use duck instead of chicken, pork belly instead of butt and the adobo becomes more like a confit when cooked.

                  You can add different spices or combinations (eg replace the traditional bay leaf with star anise.) You can sweeten it slightly and it becomes more like a Chinese "red-braise"....no longer really adobo, but there you go.

                  Anyway.....carry on!