Prep 15 mins
Cook 0 mins
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.
- 1360.77-1814.36 g pork (cut in 2-inch cubes) or 1360.77-1814.36 g chicken (cut into serving pieces)
- 118.29 ml vinegar
- 118.29 ml soy sauce
- 236.59 ml water
- 2-3 bay leaves, crumbled
- 9.85 ml peppercorns (whole)
- 4 garlic cloves, crushed
- 1 medium onion, chopped
- 3.69 ml ground pepper
- 9.85 ml salt (optional, I do not put it in, it is what the original cook uses)
- 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.
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!
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
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. :))