Chicken And Pork Belly Adobo Recipes

CHICKEN AND PORK ADOBO

Steps:

• In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
• Add pork and cook, turning as needed, until lightly browned. Cook, stirring occasionally, for about 7 to 10 minutes.
• Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
• Add vinegar and bring to a boil, uncovered and without stirring, for about 2 to 3 minutes.
• Add soy sauce, water, and bay leaves. Continue to boil for about 2 to 3 minutes.
• Lower heat, cover, and cook for about 30 to 40 minutes or until meat is tender and sauce is reduced.
• Season with salt and pepper to taste. Serve hot.

PORK AND CHICKEN ADOBO

Steps:

• Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
• Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
• Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.

PORK BELLY ADOBO

Steps:

• Combine the soy sauce, garlic, sugar and peppercorns in a large bowl. Add the pork and marinate in the refrigerator for at least 2 hours or overnight, covered (can be marinated in a resealable 1-gallon freezer bag). Mix twice at regular intervals to marinate thoroughly.
• Drain the pork in a colander over a bowl; reserve the marinade and garlic. Heat the oil in a large Dutch oven over medium heat. Brown the pork in batches, making sure not to crowd the meat and turning often until all sides are brown, 6 to 8 minutes per batch (the peppercorns may adhere to the pork, which is fine). Watch closely: The sugar in the marinade will cause the pork to darken quickly if the pot is too hot-lower the heat if necessary to avoid burning. Remove the pork with a slotted spoon; set aside.
• Discard all but 2 tablespoons of the oil from the Dutch oven. Add the garlic from the marinade and the onions, and cook, stirring, until the onions are translucent, 10 to 12 minutes.
• Add back the pork, the strained marinade, 1 cup water and the bay leaves, and bring to a boil. Lower the heat to medium, cover and cook at a medium boil, stirring periodically, until the pork is tender but not falling apart, about 1 hour 25 minutes.
• Add the vinegar, but do not stir. Cook, uncovered, until the sauce is reduced to the consistency of a loose marinara, about 20 minutes more. Remove from the heat, and skim and discard fat (pork belly will render a good amount). Allow the pork and sauce to sit 15 minutes before serving; the sauce will continue to thicken. Serve over jasmine rice.

FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER VARIATION

Steps:

• 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.

CHICKEN AND PORK BELLY ADOBO

Steps:

• ut all ingredients with the exception of the oil and ground salt and pepper into a non-reactive bowl and marinate the chicken for a minimum of 30 minutes, up to 2 hours. Pull the chicken out of the marinade and pat dry. Remove the peppercorns, garlic and bay leaves and put back into the marinade and set aside. In a pan deep enough to braise the chicken, heat 2 tablespoons of oil. When hot, add the chicken and the pork pieces and brown, taking care to let the chicken caramelize before turning so that the skin stays attached to the chicken pieces and doesn't get lost on the bottom of the pan. When brown, add the marinade. Bring to a boil, lower temperature to a light boil and cook for 45 minutes, stirring and turning the chicken pieces 3 times. Continue cooking until the color becomes a beautiful, caramel color. When done, remove the chicken to a plate with paper towels and pat dry, removing the peppercorns and bay leaves completely this time. In the meantime, heat a skillet with cooking oil to a depth of 1 - 2 inches. You're not going to deep fry the chicken, but want enough oil to cover the pieces 1/2 way. Fry until the color becomes more intense and the skin crisps up. Be very careful the chicken is going to be wet and there will be hidden pockets of marinade that will pop and spit when you slide the chicken into the hot oil and for a couple of minutes after. It will spit very far and yes, it hurts if it makes it to your skin. I included the garlic cloves in this step, which gave them a good chewy texture in the finished dish. The garlic has cooked long enough to become incredibly sweet, but if you'd rather not bite into a clove of garlic, they'll be tender enough to combine into the dish with a fork. This will take just a couple of minutes. When the skin is crispy, remove the chicken to a plate and set aside. Pour the marinade into the pan and cook for about 5 minutes to reheat and reduce just a bit. Pour over chicken and serve!

YUMMY CHICKEN PORK ADOBO

Steps:

• Combine chicken and pork with a mixture of vinegar, 1 tablespoon garlic, bayleaf, soy sauce and peppercorn.
• Boil then simmer uncovered for about 10 minutes or until almost tender.
• If mixture is dry, add about 1/2 cup water.
• Simmer covered until completely tender.
• Saute remaining garlic in hot oil until brown.
• Add meat then fry until brown.
• Add adobo sauce and simmer.

BRAISED PORK BELLY ADOBO BY CHEF LEAH COHEN RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• Cut the pork belly in half crosswise and place in a Dutch oven or large oven-safe pot.
• In a large bowl, combine the salt, sugar, pepper, star anise, garlic, bay leaves, soy sauce, apple cider vinegar, and water. Whisk until the salt and sugar have dissolved.
• Pour the braising liquid over the pork belly. Cover the pork belly with a sheet of parchment paper, then tightly cover the pot with a sheet of aluminum foil. Bake for 2-2½ hours, until the pork is tender but not falling apart.
• Remove the pork belly from the braising liquid and transfer to a wire rack set over a baking sheet. Chill uncovered in the refrigerator overnight.
• Make the adobo sauce: In a medium saucepan over low heat, combine the water, soy sauce, sugar, canola oil, bay leaf powder, black pepper, garlic, coconut vinegar, and coconut milk. Simmer for 15-20 minutes. Remove the sauce from the heat and reserve until ready to use.
• Remove the pork belly from the refrigerator and cut it into approximately 8 5-ounce (140 g) pieces. Score the pork by slicing through the fat cap, stopping once you reach the meat, in ½-inch (1 cm) sections.
• Fill a large pot halfway with the oil and heat until it reaches 375˚F (190˚C).
• Fry the pork belly until the skin is crispy and the center is hot, about 8 minutes.
• Slice the pork belly between the scores.
• To serve, ladle some adobo sauce on the bottom of a serving bowl. Arrange a portion of pork belly on top and garnish with a poached egg, Szechuan pepper, scallions, fried garlic, and cilantro. Serve with Jasmine rice alongside.
• Enjoy!