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Kylene's Kitchen

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A Collection of Philippine and Worldwide Recipes

Compiled, edited, and ocassionally tested by Kylene Nickerson '85


Chicken and Pork - Chicken/Pork #2 - Chicken/Pork Adobo #3

Chicken and Pork Adobo

Emily (Broady) Smith  '84:  Hi there - I noticed that you didn't have an Adobo recipe on your Kylene's Kitchen Page -
I found this one in the Frugal Gourmet on our Immigrant Ancestors - it''s the closest I've been able to find to the real thing.

Chicken and Pork Adobo

1 cup white vinegar
1 cup water
2 Tablespoons (or more!) minced garlic
2 teaspoons salt
2 bay leaves
1/2 teaspoon pepper
1 3 lb chicken, cut up
2 1/2 lbs boneless pork butt,  cut into 1 1/2 inch pieces
2 Tablespoons Kikkoman soy sauce
2 Tablespoons oil

Combine vinegar, water, garlic, salt, bay leaves and pepper in a heavy pot and bring to a boil. Add meat and bring to a boil again.  Simmer for 45 minutes, covered.  Add soy sauce and cook, covered, for 10 more minutes.  Remove meat from pot, and reduce juice by at least half.  Remove sauce to a bowl and reheat the pot.  Add the oil, and brown the meat well in small batches. Drain oil from pot, put all meat back in, and add sauce.  Heat to serving temperature.  Serve with rice (of course!)

I like the other recipes!

Contributed by:  Emily (Broady) Smith  '84

Kylene's Comments:

Chicken/Pork Adobo #2

Jerry Weed '78:  Ahhhh Adobo, Pork or Chicken, which ever they are both great dishes!!!  Adobo is:
Chicken/Pork Adobo                     Yields 20 Servings
     5 lb        Chicken/Pork meat, Cut up     1/2 Cup Soy Sauce
    10 Cloves    Garlic, Minced           3/4 Cup       Vinegar
     4           Bay Leaves, Crushed     2 tsp       Black Pepper, Crushed

Rinse the chicken/pork thoroughly after cutting to ensure all bone slivers
are removed.  Combine the garlic, bay leaf, pepper, soy sauce and vinegar.
Marinate the chicken/pork 2 to 3 hours, turning often

Simmer the chicken/pork in the marinade until tender (20 to 30 minutes).
Use a slotted spoon to remove the chicken/pork.  Strain the marinade and set

Saute the chicken/pork at high heat in a little oil until browned.
Heat the marinade to boiling.  Pour the sauce over the chicken/pork and

maang tana

Contributed by:  Jerry Weed '78 <Jweedco@pacbell.net>

Kylene's Comments:

Preparation time: 45 minutes
Marinating time: Overnight
Cooking time: 1 hour 10 minutes

8 cloves        garlic, crushed
3 bay leaves, broken in half
10 peppercorns
3/4 cup water, or more as needed
1/2 cup apple cider vinegar
1/3 cup soy sauce
2 lbs.  Lean pork, cut into 2-inch cubes
1               boneless, skinless chicken breast, quartered
4 oz.   sliced beef or pork liver, cut into pieces (optional)
1/3 cup vegetable oil
Cooked rice for serving

Combine garlic, bay leaves, peppercorns, water, vinegar and soy sauce in large zippered storage bag.  Add pork, chicken and liver, if using; marinate overnight.

Transfer meat and marinade to non-reactive Dutch oven or heavy saucepan.  Heat to boiling over high heat.  Boil, uncovered, 2 minutes; remove liver.

Cover, lower heat to medium, simmer 30 minutes.  Partly cover pan and cook until meat is cooked and most of the liquid evaporates, 30 to 40 minutes.  Process liver in food processor fitted with metal blade until smooth.  Set aside.

Remove garlic and bay leaves from mixture with slotted spoon reserving garlic.  Heat oil in large skillet; cook garlic until browned, about 5 minutes.  Remove garlic and set aside.  Remove chicken and pork from sauce; add to skillet and brown on all sides.

Add liver, garlic, chicken, pork and 1 tablespoon of the oil from pan to remaining sauce in Dutch oven.  Cover; simmer over low heat 10 minutes, adding more water as needed. The pieces will be coated with gravy. Serve with rice.

Reprinted from the Chicago Tribune

Kylene's Comments:

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