| How to Cook Adobo Dec 8th 2012, 12:00 If the Philippines had a national dish, it would be adobo. Made with chicken or pork, adobo is a tasty dish that leaves everyone, Filipinos and non-Filipinos, craving for more. Adobo is a traditional recipe for Fiesta, celebrated in the Philippines in honor of a patron saint relevant to each town and barrio. It's also served on special occasions, such as weddings and christenings. There are a lot of ways to cook adobo, but here's one true and tested way to do it, guaranteed to have your family, friends and guests raving on their way out! Edit Ingredients - 2 lbs/900g boneless, skinless chicken or pork loin
- 2/3 cup soy sauce
- 2/3 cup vinegar
- 10 cloves of garlic, crushed
- Salt and crushed black peppercorns to taste
- 1 Onion bulb
- 1 bay leaf (known as a dried "panakot" leaf in Filipino)
- White rice (accompaniment)
- Sugar
- Cut 2 lbs/900g of boneless, skinless chicken thighs into quarters. Or if pork is preferred, cut 2 lbs/900g of pork loin into 2-inch/5cm cubes.
Cut 2 lbs/900g of boneless, skinless chicken thighs into quarters. - Place the chopped meat in a dutch oven, or a pan with a heavy base.
- Add the soy sauce, vinegar, sugar, cloves of garlic, black pepper, and bay leaf. Cover the pan.
- Bring to a medium boil for 15 minutes.
- Cover and reduce heat to simmer for 30-45 minutes, or until there is no liquid left in the pan.
- Stir once in a while to avoid burning the bottom.
- Serve over a steaming bowl of boiled or steamed white rice.
- Chicken and pork meat can also be combined to make a chicken-pork adobo.
- If a less saucy adobo is desired, reduce liquid ingredients to 1/2 cup.
- The sweetness of the dish can also be adjusted to taste by reducing or increasing amount of sugar as desired.
- Leftovers are great for making a tasty sandwich using a dinner roll.
Edit Things You'll Need - Cutting board and knife
- Pan or pot with a heavy base
- Stirring utensil
- Serving bowls
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