Pork and Chicken Adobo

Pork and Chicken Adobo

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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."

Ingredients

10 h {{adjustedServings}} servings 428 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews

15
  1. 20 Ratings

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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...