Filipino Adobo, California Style
Chicken and pork braised in vinegar, soy sauce, and garlic, a foundational Filipino dish adapted in California's large Filipino-American communities.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Dutch oven or heavy pot
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 32
- carbs
- 12
- protein
- 34
- calories
- 480
Instructions
- 1
Mix chicken, pork, soy sauce, garlic, bay leaves, and peppercorns in a pot. Let it marinate for 30 minutes if you have time.
- 2
Pour in the water. Cover the pot and simmer for 20 minutes.
- 3
Add the vinegar. Simmer uncovered without stirring for 10 minutes.
- 4
Keep simmering for about 15 more minutes. Cook until the meat is tender and the sauce thickens.
- 5
Take out the meat. Fry it in a hot skillet with a little oil until browned.
- 6
Put the meat back into the reduced sauce to coat it.
- 7
Serve hot over steamed rice.
Chef's tips
Do not stir the vinegar right away; simmer it uncovered first to mellow the sharpness. Browning the meat in a skillet afterward gives it great flavor and color.
Storage
Refrigerate up to 4 days; flavor improves overnight.
Reheating
Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.
Common mistakes to avoid
- •Stirring the vinegar too early, which makes the dish taste overly sour
- •Not letting the sauce simmer long enough to thicken at the end
Serving suggestions
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