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Filipino Adobo (Pork or Chicken) With Slow Cooker Variation
Prep Time:
30 Minutes
Ready In:
10 Minutes
Ingredients:
3 -4 lbs pork (cut in 2-inch cubes) or 3 -4 lbs chicken (cut into serving pieces)
1/2 cup vinegar
1/2 cup soy sauce
1 cup water
2 -3 bay leaves, crumbled
2 teaspoons peppercorns (whole)
4 garlic cloves, crushed
1 medium onion, chopped
3/4 teaspoon ground pepper
2 teaspoons salt (optional, I do not put it in, it is what the original cook uses)

Directions:
Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
2
Stove top instructions.
3
Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
4
Allow everything sit at room temperature for at least 15 minutes.
5
Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
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Remove lid and cook 10 minutes more.
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Serve with rice.
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Slow Cooker instructions.
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Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
10
Allow meat to sit at room temperature for at least 15 minutes.
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Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
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Serve with rice.
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(Freezer instructions courtesy of Erindipity).
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To freeze: Combine all ingredients in a ziptop bag. Freeze.
15
To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.

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