PORK AND CHICKEN ADOBO
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.
Provided by maxinne
Categories World Cuisine Recipes Asian Filipino
Time 3h15m
Yield 4
Number Of Ingredients 10
Steps:
- 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. Cover, and marinate in the refrigerator at least 2 hours or overnight.
- Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
- Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.
Nutrition Facts : Calories 550.7 calories, Carbohydrate 3.7 g, Cholesterol 186.4 mg, Fat 36.6 g, Fiber 0.5 g, Protein 48.8 g, SaturatedFat 11 g, Sodium 2214.1 mg, Sugar 0.3 g
CHICKEN AND PORK ADOBO
Chicken Pork Adobo (CPA) is the ultimate comfort food! This Filipino stew is easy to make and bursting with savory, garlicky flavors that's perfect with steamed rice!
Provided by Lalaine Manalo
Categories Main Entree
Time 1h10m
Number Of Ingredients 10
Steps:
- In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add pork and cook, turning as needed, until lightly browned. Cook, stirring occasionally, for about 7 to 10 minutes.
- Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
- Add vinegar and bring to a boil, uncovered and without stirring, for about 2 to 3 minutes.
- Add soy sauce, water, and bay leaves. Continue to boil for about 2 to 3 minutes.
- Lower heat, cover, and cook for about 30 to 40 minutes or until meat is tender and sauce is reduced.
- Season with salt and pepper to taste. Serve hot.
PORK BELLY ADOBO
I am a first-generation Filipino American. My mother and father both worked long hours while I was growing up. No matter how tired my mother was, she made sure our family was taken care of. Some of the things on her daily checklist were making sure that our homework was done, I had our house key on a shoelace around my neck and we had lunch money in our pockets. She also made sure there would always be food waiting for us when we got home. One of our favorite things was this pork adobo. She would make it the night before and it would develop more flavor as it sat overnight in the refrigerator. As simple as this recipe is, it always projected the love she put into it. - Richmond Flores, Food Stylist
Provided by Food Network Kitchen
Categories main-dish
Time 4h25m
Yield 5 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the soy sauce, garlic, sugar and peppercorns in a large bowl. Add the pork and marinate in the refrigerator for at least 2 hours or overnight, covered (can be marinated in a resealable 1-gallon freezer bag). Mix twice at regular intervals to marinate thoroughly.
- Drain the pork in a colander over a bowl; reserve the marinade and garlic. Heat the oil in a large Dutch oven over medium heat. Brown the pork in batches, making sure not to crowd the meat and turning often until all sides are brown, 6 to 8 minutes per batch (the peppercorns may adhere to the pork, which is fine). Watch closely: The sugar in the marinade will cause the pork to darken quickly if the pot is too hot-lower the heat if necessary to avoid burning. Remove the pork with a slotted spoon; set aside.
- Discard all but 2 tablespoons of the oil from the Dutch oven. Add the garlic from the marinade and the onions, and cook, stirring, until the onions are translucent, 10 to 12 minutes.
- Add back the pork, the strained marinade, 1 cup water and the bay leaves, and bring to a boil. Lower the heat to medium, cover and cook at a medium boil, stirring periodically, until the pork is tender but not falling apart, about 1 hour 25 minutes.
- Add the vinegar, but do not stir. Cook, uncovered, until the sauce is reduced to the consistency of a loose marinara, about 20 minutes more. Remove from the heat, and skim and discard fat (pork belly will render a good amount). Allow the pork and sauce to sit 15 minutes before serving; the sauce will continue to thicken. Serve over jasmine rice.
CHICKEN AND PORK BELLY ADOBO
Steps:
- ut all ingredients with the exception of the oil and ground salt and pepper into a non-reactive bowl and marinate the chicken for a minimum of 30 minutes, up to 2 hours. Pull the chicken out of the marinade and pat dry. Remove the peppercorns, garlic and bay leaves and put back into the marinade and set aside. In a pan deep enough to braise the chicken, heat 2 tablespoons of oil. When hot, add the chicken and the pork pieces and brown, taking care to let the chicken caramelize before turning so that the skin stays attached to the chicken pieces and doesn't get lost on the bottom of the pan. When brown, add the marinade. Bring to a boil, lower temperature to a light boil and cook for 45 minutes, stirring and turning the chicken pieces 3 times. Continue cooking until the color becomes a beautiful, caramel color. When done, remove the chicken to a plate with paper towels and pat dry, removing the peppercorns and bay leaves completely this time. In the meantime, heat a skillet with cooking oil to a depth of 1 - 2 inches. You're not going to deep fry the chicken, but want enough oil to cover the pieces 1/2 way. Fry until the color becomes more intense and the skin crisps up. Be very careful the chicken is going to be wet and there will be hidden pockets of marinade that will pop and spit when you slide the chicken into the hot oil and for a couple of minutes after. It will spit very far and yes, it hurts if it makes it to your skin. I included the garlic cloves in this step, which gave them a good chewy texture in the finished dish. The garlic has cooked long enough to become incredibly sweet, but if you'd rather not bite into a clove of garlic, they'll be tender enough to combine into the dish with a fork. This will take just a couple of minutes. When the skin is crispy, remove the chicken to a plate and set aside. Pour the marinade into the pan and cook for about 5 minutes to reheat and reduce just a bit. Pour over chicken and serve!
BRAISED PORK BELLY ADOBO BY CHEF LEAH COHEN RECIPE BY TASTY
Here's what you need: whole skin-on pork belly, kosher salt, sugar, ground black pepper, star anise, garlic, bay leaves, soy sauce, apple cider vinegar, water, water, soy sauce, sugar, canola oil, bay leaf powder, freshly ground black pepper, garlic, coconut vinegar, full-fat coconut milk, oil, poached eggs, ground szechuan peppercorn, scallion, garlic, fresh cilantro, jasmine rice
Provided by Pierce Abernathy
Categories Dinner
Yield 8 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 325˚F (160˚C).
- Cut the pork belly in half crosswise and place in a Dutch oven or large oven-safe pot.
- In a large bowl, combine the salt, sugar, pepper, star anise, garlic, bay leaves, soy sauce, apple cider vinegar, and water. Whisk until the salt and sugar have dissolved.
- Pour the braising liquid over the pork belly. Cover the pork belly with a sheet of parchment paper, then tightly cover the pot with a sheet of aluminum foil. Bake for 2-2½ hours, until the pork is tender but not falling apart.
- Remove the pork belly from the braising liquid and transfer to a wire rack set over a baking sheet. Chill uncovered in the refrigerator overnight.
- Make the adobo sauce: In a medium saucepan over low heat, combine the water, soy sauce, sugar, canola oil, bay leaf powder, black pepper, garlic, coconut vinegar, and coconut milk. Simmer for 15-20 minutes. Remove the sauce from the heat and reserve until ready to use.
- Remove the pork belly from the refrigerator and cut it into approximately 8 5-ounce (140 g) pieces. Score the pork by slicing through the fat cap, stopping once you reach the meat, in ½-inch (1 cm) sections.
- Fill a large pot halfway with the oil and heat until it reaches 375˚F (190˚C).
- Fry the pork belly until the skin is crispy and the center is hot, about 8 minutes.
- Slice the pork belly between the scores.
- To serve, ladle some adobo sauce on the bottom of a serving bowl. Arrange a portion of pork belly on top and garnish with a poached egg, Szechuan pepper, scallions, fried garlic, and cilantro. Serve with Jasmine rice alongside.
- Enjoy!
Nutrition Facts : Calories 501 calories, Carbohydrate 9 grams, Fat 46 grams, Fiber 0 grams, Protein 13 grams, Sugar 4 grams
EASY FILIPINO PORK OR CHICKEN ADOBO
One of the most popular dishes of the Philippines!!! I'm half Filipino...this is the method both my parents used to cook this yummy meal. I like to add potatoes to the Pork style only. Also note: This is as close to the measurements that I could guesstimate. When I was taught to cook this dish, my parents would just dump in the ingredients. I've done the same since and learned to perfect it on my own. I chose to use some of the ingredients I listed because my belief in traditional diets. Lard, coconut oil and bones (for marrow) give the dish the most authentic flavor you can find. When my grandmother would cook with bones, she'd break them to release as much marrow as possible. I hope you're willing to try it and enjoy it! My family and In-laws can't get enough of it!!!
Provided by Kat Lantto
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- You may sauté meat prior to making this dish but in this version it is not necessary. If sautéing, heat lard/oil in large frying pan. Add meat. Fry on medium to med/high heat until golden brown. Then follow instructions below --
- Place meat (and bones) in large sauce pan.
- Add just enough water to submerge all of meat & bones.
- Bring to boil. As pan warms up, add vinegar, soy sauce, garlic, bay leaf and desired amount of salt and pepper. (Remember soy sauce is already pretty salty.).
- Simmer and cover for about 40 minutes. (or until chicken looks like it's starting to fall off the bone)Stir periodically.
- IF ADDING POTATOES -- simmer for about 20 minutes add cubed potatoes, bring back to boil -- simmer for about 20 more minutes.
- Remove bones prior to serving.
- If sauce is not slightly thickened after 40 minutes, you may use corn starch to do the trick -- however it will lighten up the color of the sauce.
- Serve over steamed Jasmine or Calrose rice (Jasmine is available in a brown rice).
YUMMY CHICKEN PORK ADOBO
This is the yummy recipe of that movie ''American Adobo'' which was a hit in San Francisco !! This recipe by Maya Kitchen.
Provided by Polar Bear
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine chicken and pork with a mixture of vinegar, 1 tablespoon garlic, bayleaf, soy sauce and peppercorn.
- Boil then simmer uncovered for about 10 minutes or until almost tender.
- If mixture is dry, add about 1/2 cup water.
- Simmer covered until completely tender.
- Saute remaining garlic in hot oil until brown.
- Add meat then fry until brown.
- Add adobo sauce and simmer.
Nutrition Facts : Calories 146.2, Fat 10, SaturatedFat 2.5, Cholesterol 38, Sodium 372.6, Carbohydrate 3, Fiber 0.8, Sugar 0.1, Protein 10.5
More about "chicken and pork belly adobo food"
PORK BELLY ADOBO | CHICKEN AND PORK ADOBO | DAN …
From dantoombs.com
Estimated Reading Time 2 mins
- When the oven is up to temperature, place your pork belly on a rack in a a baking dish and roast until the crackling is all crispy. This should take about 25 minutes.
CHICKEN AND PORK ADOBO - MANILA SPOON
From manilaspoon.com
CHICKEN AND PORK ADOBO - PINOYCOOKINGRECIPES
From pinoycookingrecipes.com
THE CLASSIC PORK OR CHICKEN ADOBO - MANILA SPOON
From manilaspoon.com
CHICKEN ADOBO -SIMPLE YET FLAVORFUL! - FOXY FOLKSY
From foxyfolksy.com
FILIPINO CHICKEN AND PORK ADOBO | KITCHEN CONFIDANTE
From kitchenconfidante.com
AUTHENTIC FILIPINO PORK ADOBO RECIPE - FOXY FOLKSY
From foxyfolksy.com
PORK BELLY AND CHICKEN LIVER ADOBO | HEY, LET'S COOK!
From heyletscook.com
CHICKEN & PORK ADOBO - NUTRIASIA
From nutriasia.com
CHICKEN AND PORK ADOBO - FILIVINO!
From filivino.com
HOW TO COOK CHICKEN AND PORK ADOBO 3 WAYS - THE FAT KID INSIDE
From thefatkidinside.com
IPPY AIONAS PORK BELLY ADOBO RECIPE - COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
CHICKEN & PORK ADOBO RECIPE - READER'S DIGEST
From readersdigest.co.uk
PORK CHICKEN ADOBO | ONLINE RECIPE | THE MAYA KITCHEN
From themayakitchen.com
CHICKEN AND PORK ADOBO RECIPE | MYRECIPES
From myrecipes.com
HOW TO PREPARE ADOBO CHICKEN OR PORK: 14 STEPS (WITH PICTURES)
From wikihow.com
ANTON'S CHICKEN PORK ADOBO
From asianfoodnetwork.com
HOW TO MAKE THE BEST PORK AND CHICKEN ADOBO RECIPE
From eatlikepinoy.com
BEST PORK BELLY ADOBO RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CLASSIC CHICKEN PORK ADOBO - HOME FOODIE
From homefoodie.com
THE BEST FILIPINO CHICKEN ADOBO - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
PORK BELLY AND CHICKEN LIVER ADOBO - YOUTUBE
From youtube.com
CHICKEN ADOBO RECIPES | ALLRECIPES
From allrecipes.com
ANTON'S CHICKEN PORK ADOBO - ASIANFOODNETWORK.COM
From asianfoodnetwork.com
PORK AND CHICKEN ADOBO - THE FAT KID INSIDE
From thefatkidinside.com
PORK AND CHICKEN ADOBO – SWEET LIFE BLOG
From sweetlifeblog.com
FILIPINO CHICKEN AND PORK ADOBO - CHEF AND STEWARD®
From chefandsteward.com
CHICKEN AND PORK ADOBO: AN AUTHENTIC FILIPINO RECIPE
From farawayworlds.com
CRISPY PORK BELLY ADOBO RECIPE - CHEF'S PENCIL
From chefspencil.com
PORK BELLY AND CHICKEN WING ADOBO - AIR FRIED!
From idontgiveacarb.com
PORK BELLY AND CHICKEN ADOBO | HONOLULU STAR-ADVERTISER
From staradvertiser.com
PORK BELLY ADOBO - FOOD RECIPES
From recipes.studio
CHICKEN AND PORK ADOBO RECIPE
From casabaluartefilipinorecipes.com
CHICKEN AND PORK ADOBO - CASABALUARTEFILIPINORECIPES.COM
From casabaluartefilipinorecipes.com
FILIPINO PORK AND CHICKEN ADOBO | FILIPINO RECIPES | SBS FOOD
From sbs.com.au
CLASSIC FILIPINO CHICKEN AND PORK ADOBO - RELAX LANG MOM
From relaxlangmom.com
STEWING ABOUT DINNER IN A HURRY? TRY AN ACCELERATED ADOBO | CBC …
From cbc.ca
CHICKEN AND PORK BELLY ADOBO FOOD- WIKIFOODHUB
From wikifoodhub.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love