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How to Cook A Filipino Pork And Chicken Adobo

By Edited Nov 13, 2013 0 0

Pork or chicken adobo is a famous dish that Filipinos love to cook not only during the holidays and special occasion. This Filipino food is good for lunch and dinner and it's easy to prepare. Many

Filipinos usually choose chicken breasts with the skin included while it is being cooked to preserve the authenticity of the dish. Some Filipinos like to mix pork as well as chicken when they cook adobo because in this way, they are able to taste the flavor of both meats. 

Filipinos love vinegar and soy sauce added in many of their foods that's why pork/chicken adobo is usually present on the dining table. This popular food in the Philippines is generally served with steamed rice. The estimated time in cooking this special recipe is about forty up to fifty (45-50) minutes

Difficulty:
 
Moderate

Instructions

Things you'll need

Pork & Chicken Adobo Ingredients:

  • 1 kilo pork cut in cubes and 1 kilo chicken, cut into pieces
  • 1 head garlic, minced
  • 1 yellow onion, diced
  • 1/3 cup soy sauce
  • 1/3 cup vinegar
  • 1 cup of water or chicken stock
  • 1 teaspoon paprika
  • 6 laurel leaves (bay leaves)
  • 5 tablespoons of cooking oil (preferably olive oil)
  • 1 tablespoon of cornstarch
  • Salt and pepper to taste
    • 1

      Put three (3) tablespoons of oil in a big sauce pan then sauté the minced garlic and diced onions for about two up to three (2-3) minutes.

    • 2

      Add pork & chicken to the big pan then continuously stir the meat for about three up to four (3-4) minutes.

    • 3

      Pour one (1) cup of water or chicken stock, 1/3 cup of soy sauce and vinegar, 1 teaspoon paprika and 6 bay leaves. Continue stirring until it boils.

    • 4

      Cover and simmer for about twenty-eight up to thirty (28-30) minutes.

    • 5

      Get another large pan and put 2 tablespoons of oil in it. Wait for about two (2) minutes to heat the cooking oil then add pork including chicken from the big pan and wait for a few minutes until it turns a little bit brown.

    • 6

      Mix the pork as well as chicken back to the first big pan and add 1 tablespoon of cornstarch dissolved in water to thicken the sauce for about two up to three (2-3) minutes.

    • 7

      Add salt and/or pepper to enrich the flavor. 

    • 8

      Wait until it boils then simmer it for about four up to six (4-6) minutes.

    • 9

      Serve this tasty adobo while it's still hot with adobo gravy and steaming plain rice.

Tips & Warnings

  • Add crushed ginger when you sauté the onions and garlic to bring more flavor to your pork/chicken adobo.

  • In the Philippines it is customary to marinate fresh meat from one up to three days (1-3)  in order to enrich its flavor. It will also provide a smoky and tasty smell while you're cooking the marinated meat.

  • You can opt to add one third (1/3) cup of coconut cream to make the sauce more thicker and this is another way to enrich the taste of your pork & chicken adobo.

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