Pork (Chicken) Adobo

Recipe by bartzturkeymom




  • Finely dice the onion and garlic (note that this is a whole head of garlic, not just a single clove.).
  • Brown the finely diced onion and the garlic in a large pot with a little oil.
  • Cut the pork or chicken into 1”x1” to 1”x3” pieces. If using bone-in, just cut away some of the larger pieces from the bone.
  • Add the 1 cup of vinegar and 1 cup of water to the onion/garlic.
  • Bring it to a low boil at about medium-high.
  • Add the meat and continue to cook at or near boiling for a minimum of 20 minutes.
  • Sometime during the 20 minutes, add the balsamic vinegar (to taste). I usually cook it for more than 20 minutes. The extra time doesn’t hurt the meat and actually makes it tenderer (Probably because of the vinegar).
  • With about ten minutes left, add the soy sauce.
  • If you cook it as long as I do (30-40 minutes), you will want to have an extra cup of water and some vinegar (white) on hand since the mixture will probably reduce too much.
  • When the meat is tender, pull it out of the gravy and brown it in a little oil in a separate pan. I sometimes sprinkle a little bit of paprika on it at this point for both color and flavor.
  • While the meat is browning use a cold water roux made from a one-to-one ratio of cornstarch and water to thicken the remaining gravy.
  • The meat can be remixed with the gravy after browning or served separately. I usually put the meat and gravy together and serve it over the rice. Sometimes I serve the chicken and rice separately, dousing both with gravy.