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home > recipes > meat > adobo
I was requested to submit this recipe here. This is a very common Filipino dish and very practical for tropical countries because of the lack of electricity and appliances in villages and it can keep for days without refrigeration. This dish however has become one of the Philippine favorites even in cities and towns. ADOBO 1 Kg. cubed Pork (best with the fat) 1 Chicken chopped into small pieces (Optional) 1 cup Soy Sauce 3/4 cup vinegar 2 pcs. Laurel Leaves 1 Tbs. Peppercorns 1 clove garlic, chopped Combine all ingredients in a caserole and bring to a boil. Bring heat to medium and simmer until meat is very tender. Some would transfer the dish to a wok and fry the dish in its own oil until the pork and chicken are shredded. Serve with rice. Most families do this purely with pork. For variation it is also good to include chicken slices. This they call Chicken-Pork Adobo. ED MONTALVAN P.O. Box 232 9000 Cagayan de Oro City Philippines

Adobo


average rating = 3.5 stars(3.60005 comments available)
SUBMITTED BY
list all recipes for MEAT (1007)
list all Filipino recipes (28)
list all recipes by EDMON (6)


   

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keyword: adobo
ethnicity: filipino
recipes for meat
recipes by edmon
Email Address:
(posted September 3, 1998)


I was requested to submit this recipe here. This is a very
common Filipino dish and very practical for tropical countries because of the lack of electricity and appliances in villages and it can keep for days without refrigeration. This dish however has become one of the Philippine favorites even in cities and towns.

ADOBO

1 Kg. cubed
Pork (best with the fat)
1
Chicken chopped into small pieces (Optional)
1 cup
Soy Sauce
3/4 cup
vinegar
2 pcs. Laurel Leaves
1 Tbs. Peppercorns
1
clove garlic, chopped

Combine all ingredients in a caserole and bring to a boil. Bring heat to medium and simmer until meat is very tender. Some would transfer the dish to a wok and fry the dish in its own oil until the pork and chicken are shredded.

Serve with
rice.

Most families do this purely with
pork. For variation it is also good to include chicken slices. This they call Chicken-Pork Adobo.

ED MONTALVAN
P.O. Box 232
9000 Cagayan de
Oro City
Philippines


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+5 comments


from Los Angeles, Ca, United States wrote:0  2

Aren't you suppose to add 2 to 4 cups of water for every 1/2 cup of vinegar? Depend how strong (Vinegar) you want it to taste?
Some use lemon in place of Vinegar.
1 starsNovember 23, 2006


from Sydney, United States wrote:4  7

As the author says, this is an absolutely classic Philippine dish and he summarises the basic variants.
5 starsMay 9, 2004


from Port Washington, NY, United States wrote:4  4

I have been looking for this recipe. I tried it and it was delicious, thanks for sharing!
4 starsSeptember 25, 2003


from blacksburg,va, United States wrote:4  6

Miss my moms cookin, guess I got to make it myself now. thanks!
4 starsJanuary 7, 2001


from Nicholasville,KY, United States wrote:4  4

I love Filipino food. Thank you for the recipe.
4 starsOctober 12, 1999


 
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