52
Submitted by Acerast
"For about 20 years this recipe was just a lovely memory. When DH was in grad school one of his professors invited the entire class and their families to enjoy a Filipino meal prepared by his wife, Priscilla. She fed about 50 of us seated on the floor in front of long rolls of paper! 20 years later, that professor is no longer at this school but my husband and his son-in-law now teach here. Rachel, Priscilla's daughter, shared her Mom's recipe with me. She has added slow cooker instructions to fit her busy lifestyle but it is still the same great flavor that her mom prepared for us over 20 years ago. Thanks Priscilla and Rachel!! **NOTES** - Cooking time 2 hours stove or 6 hours slow cooker. - Slow Cookers vary in cooking times - adjust according to your appliance. - Freezer instructions courtesy of Erindipity."
photo by Jonathan Melendez 
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4-6
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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)
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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.
- Stove top instructions.
- 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).
- Allow everything sit at room temperature for at least 15 minutes.
- Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
- Remove lid and cook 10 minutes more.
- Serve with rice.
- Slow Cooker instructions.
- 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).
- Allow meat to sit at room temperature for at least 15 minutes.
- Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
- Serve with rice.
- (Freezer instructions courtesy of Erindipity).
- To freeze: Combine all ingredients in a ziptop bag. Freeze.
- To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.
Questions & Replies
-
I know many slow cooker recipes with chicken end up having a ton of juice, so much so that you have to ladle out quite a bit (including many of the seasonings). Would anyone suggest slow cooking this with the lid off to help reduce some of the liquid?
-
What type of pork did you use? I am a cooking novice, so I need help with the type of pork to purchase. Thanks
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Reviews
-
My mother-in-law can't really cook for herself anymore so my partner asked me to make her Chicken Adobo. This was risky for me since (1) She's from the Philippines; (2) She never likes what I make: and, (3) I have never made or had Adobo before. After much searching I came across this recipe. I used the slow-cooker on high for 3 hours. I also used Rice Vinegar. The result. Delicious, but did it pass the test? You betcha! She loved it! In making again, I would probably use low-sodium soy sauce and half the salt. Besides that the recipe is perfect. Thanks!
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This was easy enough to make and had great flavor, I made mine on top of the stove using rice vinegar and boneless chicken thighs and I didn't dice them up I left them whole, I also did not use the whole peppercorns but used lots of fresh ground black pepper, I used homemade chicken broth in place of the water and increased the garlic to 6 large cloves, I really have to say that this tastes better the next day I made it yesterday and will enjoy the leftovers for dinner tonight, this was chosen made for Kittencalskitchen forum tag game, thanks acerast
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I've been back from the Philippines for about a year now, went for business for several months. I have been searching for Filipino restaurants without much luck in my area, so I decided to try my hand in making on of my favorites. When it was time to cook dinner, unfortunately all my Filipino friends were well past asleep, so I found this recipe. I did substitute chicken broth for the water, and added some paprika. I must say it was like a living memory. Served over jasmine rice, it was delicious and MUCH cheaper than the 2,000 dollar plane ticket to go back and have the original!! Great job (I also did not add the additional salt, soy sauce is essentially salt. :))
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This was the first time I've ever made great adobo. I am so happy that I finally understand the hype! I think the key was the slow-cooker. We put it on high for 5 hours, then left it on 'keep warm' for probably another 7. I added a ton of sliced mushrooms, fyi, because I like the richness of soy sauce and mushrooms after a long soak. We didn't add the salt, either. It didn't seem necessary. We used 4 boneless skinless thighs and 2 bone-in, skin-on chicken breasts. Can't say enough about how delicious it was!
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I found this without looking at the sodium content. Got to the end of putting it together using low sodium soy sauce and then saw it. YIKES! Two teaspoons of salt! I left it out. My husband is on a low-sodium diet, so I rarely add salt to anything. That said, this was so salty WITHOUT adding any that I cannot imagine it in there. That's why I'm giving it 3 stars. As written, it would have been like brine. It was PLENTY salty enough for us with low-sodium soy sauce and no added salt. I suggest you try it that way and add salt if you decide it's needed in the end. Admittedly, I've never had Adobo before and concede that an authentic one may be extremely salty. By the way, I only cooked 6 bone in chicken legs in a crockpot on high for about two hours. Decided to stir it to get all of the meat into the juices, and the meat fell off the bones.
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Tweaks
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I have been making this for years. Minus the water and garlic. I use chicken drumettes. And make it on the stove top. Boil 30 minutes and then simmer for 1 hour. I also use apple cider vinegar instead of white vinegar. I make it along side white rice with broccille mixed in it. Pour juice over the rice. Too make extra sauce I up it to a cup of soy sauce and apple vinegar. It is my husband and daughters favorite meal. Everytime I make this meal my husband walks in the kitchen and breaths in deep and says, "I love this smell."
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This was easy enough to make and had great flavor, I made mine on top of the stove using rice vinegar and boneless chicken thighs and I didn't dice them up I left them whole, I also did not use the whole peppercorns but used lots of fresh ground black pepper, I used homemade chicken broth in place of the water and increased the garlic to 6 large cloves, I really have to say that this tastes better the next day I made it yesterday and will enjoy the leftovers for dinner tonight, this was chosen made for Kittencalskitchen forum tag game, thanks acerast
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I have not tried this adobo recipe but I will. The recipe I tried previously was essentially the same (no peppercorns and less garlic) but I love the adobo cooking method. The other recipe called for marinating the pork in the vinegar, soy sauce, and garlic for 30 minutes in the refrigerator then added the spices. I like this recipe that marinades the pork with all the ingredients better.
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I just made this tonight and I amazed at how it taste authentic, like I would know :) and I don't but it taste something like I have had in a restaurant, very good. I wanted to make a lot and I did. I stuffed 9 Turkey legs in my crockpot, yes 9! I doubled the sauce ingredients, I rotated the legs 3 times thruout the day since they were stuffed in the pot and I wanted them all to get some sauce time. After 6 hours on low the meat could be pulled off the bone so I deboned the legs and threw all the meat back in the pot to further tenderize and get more flavor from the sauce ,cooked for another hour and a half on low. The broth was so good I used half broth half water to make some barley, then I made a soup out of the turkey , the barley and the broth/sauce that was in the pot. super good, I also want to try putting asian rice noodles next time. I used low sodium kikkomans , no salt , red wine vinegar, onion flakes instead of onions and everything else the same. Didn't feel the need to bundle the spices, broth could be easily strained but I just kind of scooped around any floating things. Going to freeze what we have left. Also want to try next with chicken thighs. My 9 year old daughter who is looking over my shoulder wants to say she really liked it too!!! Thanks for posting!!
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I've been back from the Philippines for about a year now, went for business for several months. I have been searching for Filipino restaurants without much luck in my area, so I decided to try my hand in making on of my favorites. When it was time to cook dinner, unfortunately all my Filipino friends were well past asleep, so I found this recipe. I did substitute chicken broth for the water, and added some paprika. I must say it was like a living memory. Served over jasmine rice, it was delicious and MUCH cheaper than the 2,000 dollar plane ticket to go back and have the original!! Great job (I also did not add the additional salt, soy sauce is essentially salt. :))
see 1 more tweaks
RECIPE SUBMITTED BY
United States
I've been a member since 2001.
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