Pork and Chicken Adobo

Pork and Chicken Adobo

15
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"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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Ingredients

10 h servings 428 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 50.4 g
  • 101%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 6235 mg
  • 249%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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, if using). Cover, and marinate in the refrigerator for 8 hours, or overnight.
  2. Bring meat and marinating liquid to a boil. Reduce to a simmer and cook for 1 1/2 hours, or until meat is fork-tender. If necessary, add a small amount of water to prevent drying out.
  3. Strain liquid from meat. Return to the stock pot and bring to a simmer. In a skillet, cook and stir meat in 1 tablespoon of oil over medium high heat until brown on all sides, adding remaining 2 cloves of smashed garlic in the last 3 minutes. Add meats to cooking liquid, and continue simmering until slightly thickened. Serve hot.

Reviews

15
  1. 20 Ratings

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Most helpful positive review

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 s...

Most helpful critical review

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...

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 s...

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...

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 s...

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 ex...

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, w...

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.

too salty. remember that it matters what kind of soy sauce you use, perhaps a light soy sauce for the amount is more appropriate (but i'm thinking cutting down on salt would still be necessary)....