Adobo
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
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Servings
4 people
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Calories
688 kcal
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Course
Main Course
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Cuisine
Filipino
Adobo
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Adobo - a Filipino stew or simmer of meat and vegetables cooked with vinegar. This delicious and easy recipe uses both chicken and pork.
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Ingredients
- 1/2 cup white cane vinegar
- 1/4 cup toyo our local soy sauce
- 3/4 - 1 cup water you may not use all of it
- 3 chicken legs drumstick and 3 chicken thighs (I like to use dark meat – this should come to about 600-650 g of chicken)
- 350-400 g pork belly the part with the bone, skin on, cut into generous chunks (about 2 inches)
- 1 1/2 teaspoons whole black peppercorns
- 8-10 cloves garlic just slightly bashed, skin still on (do not peel!)
- 2 bay leaves
- freshly cracked black pepper a few twists
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Instructions
- Place all the ingredients except for the water in a Dutch oven or any heavy-duty pot and let them marinate for about 30 minutes.
- Place the pot over medium heat, add 1/2 cup of water, and bring it to a boil. Lower the heat to a simmer and cook without stirring until most of the vinegar's acidity has cooked off. You'll know it's done when the smell is no longer sharp or "stingy."
- Continue simmering over low heat until the chicken is very tender, about 40 minutes to an hour. Taste the sauce; if it's too salty or sharp for your liking, add some of the remaining water. I usually use a total of 3/4 cup.
- When the chicken is tender, remove the pieces from the pot and set them aside. The garlic will also be very tender at this point; you can mash some (but not all) of the cloves against the sides of the pot to incorporate them into the sauce.
- Continue simmering on low heat for an additional 30 minutes to 1 hour, or until the pork is meltingly tender. Once the pork is very tender, remove it from the pot and set it aside. Keep simmering the sauce until it reduces to your desired consistency. Taste the sauce; if you'd like a bit of sweetness, stir in a pinch of brown sugar. I like to do this, but it’s not necessary.
- Heat a skillet with some oil over high heat. Once the oil is hot, add the chicken and pork pieces and fry them until browned.
- When the sauce has reduced to your desired consistency, add the browned chicken and pork back to the pot. Toss gently and remove from heat. You can eat it at this point, but the dish gains depth of flavor if you let it rest for a day.
Notes
- Recipe by 80breakfasts.
Nutrition Information
Show Details
Serving
4people
Calories
688kcal
(34%)
Carbohydrates
4g
(1%)
Protein
26g
(52%)
Fat
62g
(95%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
8g
Monounsaturated Fat
28g
Trans Fat
0.1g
Cholesterol
153mg
(51%)
Sodium
923mg
(38%)
Potassium
436mg
(12%)
Fiber
1g
(4%)
Sugar
0.3g
(1%)
Vitamin A
110IU
(2%)
Vitamin C
2mg
(2%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 688 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 688kcal | 34% |
| Carbohydrates | 4g | 1% |
| Protein | 26g | 52% |
| Fat | 62g | 95% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 28g | 140% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 153mg | 51% |
| Sodium | 923mg | 38% |
| Potassium | 436mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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