Recipe by maxinne
"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."
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1 1/4 pounds
boneless pork loin roast, cut into 2-inch pieces
1 1/4 pounds
boneless, skinless chicken breasts, cut into 2-inch pieces
black peppercorns, coarsely ground
bay leaves, torn
I'm part Filipino and this recipe needs several changes. It's an easy dish to prepare and cooks in under an hour. For pork adobo, I usually use pork loin steaks, sliced or not. Brown pork in a skillet on medium high heat til nearly done. I've never needed oil to brown the meat. In a small bowl, mix 1/3 cup soy sauce, 2 tablespoons red wine vinegar and 1 2/3 cups water. Pour over browned meat. Season generously with garlic powder or granulated garlic. Add 2 bay leaves to the sauce. Cook uncovered on medium to medium high heat. The sauce will cook at a slow steady boil, and the flavor will absorb into the meat. You can save a little sauce or let the sauce evaporate. I usually save a little sauce for the meat and steamed white rice. No need to use rub on meat. Do not add salt or pepper - it will be TOO salty! And no need to marinate. Chicken adobo is another recipe. Prepared correctly, adobo is a 5 star recipe! Family and friends devour it!
Too salty really. I am Filipino and this is something that might help everyone... dont knock it till you taste it because it will be good...
-- same amounts of pork and chicken
-- mix the ratio of vinegar and soy with 1:1 meaning one cup soy one cup vinegar
-- do not crack the bay leaf... just put two whole bay leaves with pepper corn in it...
-- now here's the kicker... with all the ingredients together with 2 cloves of smashed garlic, soy, vinegar, the pepper and the bay leaf, add a tea spoon of Worcestershire on it... then shove it all into a pressure cooker
-- cook for 20 minutes and take it out... drain the meat from the sauce.. pick up the oil residue and put in a frying pan. Fry all the meats (Pork and Chicken) till tender and dry... Serve in a deep sauce pan and pour all the Sauce... This will taste great
There really is chicken and pork adobo, and it is actually one of my favorite foods. Anyway, I wonder where what restaurant that is, it must be closed by now... I was really surprised when soy sauce was optional here, when it is actually one of the main ingredients.
Way too much salt. I had to rinse it off in hot water to be able to serve it. I would suggest maybe 1 tsp. salt. Remember the Soy sauce is also salty.
I did not care for this recipe. Firstly, make either chicken or pork: the combination is wrong during cooking. Pork requires more time... Use two parts vinegar to one part soy -- no need for extra salt -- with just enough liquids to penetrate the meat while cooking. Onions, peppercorns (or coarsely crushed black pepper), garlic, and bay leaves in the desired amount is simply enough. Once I added too much liquid, so I added Wondra flour just to thicken a little: It was an awesome discovery!
The first thing I said is where is the Bay leaf, also soy is not oprional, add potatoes as well and real garilc.
Yap this recipe is kinda salty, because soy sauce is already salty. Especially if you use asian soy sauces like marca pina or ufc. My style of adobo is marinating it with vinegar, soy sauce, wine, garlic, bayleaf and brown sugar. Simmer all of it then drain reserving the sauce. In a skillet, fry garlic and little bit of onion, potato then add the pork and chicken by batch. Then pour the sauce when done and bring it to a boil.
I did not care for this recipe. Soy saude is a must, salt, you can definitely do away with, and bay leaves? that is also a must. i like salty, but this went overboard.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork and Chicken Adobo
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 198
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