Content

• Ingredients
• Steps
• Part 1 of 2: Prepare the Required Ingredients
• Part 2 of 2: Make pork or chicken adobo
• Warnings
• Tips
• What do you need

Chicken or pork adobo is considered a traditional Filipino dish. In this article, we'll show you how to make this chicken or pork dish. It is worth noting that meat can be replaced with seafood and vegetables. Adobo is based on four ingredients: vinegar, soy sauce, pepper, and dried bay leaves.

Ingredients

• 1-1.5 kilograms of chicken or pork (the shoulder and belly of the pig are best)
• 4 cloves of garlic, peeled and minced
• 1 onion, peeled and thinly sliced
• ½ cup vinegar
• 1/3 cup water
• 1/3 cup soy sauce
• 2 dried bay leaves
• Salt and pepper to taste
• Rice (as a side dish with adobo)

Steps

Part 1 of 2: Prepare the Required Ingredients

1. 1 Cut the pork into one bite-sized pieces. It is not necessary to cut the chicken into small pieces, and the thighs and drumsticks can be cooked whole. Wash your hands every time you handle raw meat.
2. 2 You need to peel and chop the onion. Cut the onion in half and then remove the husk. Place the flat side on a cutting board and cut both halves into thin slices.
3. 3 Then peel and chop the garlic cloves. Peel the 4 cloves of garlic, then use the flat part of a knife to flatten them. Cut each clove into small pieces.
4. 4 In a large bowl, combine the soy sauce, vinegar, garlic, and pepper. Taste the sauce to balance the amount of pepper.
5. 5 Marinate the meat for an hour. Cover the bowl and refrigerate.One hour will be quite enough for the meat to marinate well, but if time is running out, then you can limit yourself to 30 minutes. If you have enough time, it is best to leave the meat in the refrigerator overnight.

Part 2 of 2: Make pork or chicken adobo

1. 1 It is necessary to lay out the chicken, pour the marinade into a deep frying pan with high sides and put on medium heat. After that, you can add bay leaves and onions.
2. 2 Cook the meat for 15 minutes. Turn it over once when the liquid boils. Reduce the heat if the sauce starts to simmer.
3. 3 Pour the sauce into a separate bowl. Carefully remove the skillet from the stove and pour the sauce into a separate bowl. You can use the same container in which the meat was marinated. Make sure that the meat does not fall out of the pan while you pour the sauce.
4. 4 Add oil to the saucepan. Use 1 tablespoon of olive or canola oil. This must be done to prevent the meat from sticking to the surface of the pan.
5. 5 Fry the chicken or pork on all sides. This will take 10–20 minutes. For a crispy crust, cook the meat over medium heat, but increase the intensity if it cooks too slowly.
6. 6 Pour the sauce back into the pan. Gently pour the marinade into the meat skillet and bring to a boil.
7. 7 Cook the dish over low heat for 20-30 minutes. Chicken or pork should be tender and the sauce should be thick and dark brown. Pieces of meat should be brought to full readiness.
8. 8 Season with salt and pepper to taste. Try the sauce and see if you need more seasoning.
9. 9 Serve rice as a side dish. You can use a rice cooker to cook it. Take 2-3 cups of brown or white rice, depending on how many servings of the finished meal you need. 1 glass of rice is for one person.

Warnings

• Chicken or pork should be cooked through until cooked.

Tips

• Add some water if you want to dilute the sauce.

What do you need

• 1-1.5 kilograms of chicken or pork (the shoulder and belly of the pig are best)
• 4 cloves of garlic, peeled and minced
• 1 onion, peeled and thinly sliced
• ½ cup vinegar
• 1/3 cup water
• 1/3 cup soy sauce
• 2 dried bay leaves
• Salt and pepper to taste
• Rice (as a side dish with adobo)
• Deep frying pan with high sides
• Large bowl
• Sharp kitchen knife
• Cutting board