Author Topic: Philippine adobo  (Read 1077 times)

Offline MDixon

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Philippine adobo
« on: December 28, 2016, 12:44:06 AM »
Happened to catch Bourdain in the Phillipines and one of the dishes he had was adobo. Decided to give it a try and it is delicious.

2 lb chicken cubed
2 lb pork cubed
8 cloves garlic chopped
1/2 onion chopped
3 bay leaves
1 tsp peppercorns
1/2 cup white vinegar
1/2 cup soy sauce
1 cup water

Combine everything and marinate for 2 hours in the fridge. Cook on low simmer for 2 hours. Reduce liquid till thick and serve over rice.
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Offline curtdogg

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Re: Philippine adobo
« Reply #1 on: December 28, 2016, 12:58:30 AM »
Sounds delicious. Next time try chicken on the bone, the bones add richness and a lipsmacking dimension from the gelatin.
Ive never had adobo with 2 proteins.
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Offline JJeffers09

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Re: Philippine adobo
« Reply #2 on: December 28, 2016, 01:56:40 AM »
Me either, it has been strictly bone in leg quarters.  No water, and my wife's step mom uses very spicy chili paste.

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Offline curtdogg

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Re: Philippine adobo
« Reply #3 on: December 28, 2016, 03:18:52 AM »
Anything can be adobo'd
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Offline MDixon

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Re: Philippine adobo
« Reply #4 on: December 28, 2016, 03:23:49 AM »
Bourdain's host used pork and chicken. Next time will definitely be on the bone because deboned thigh meat disintegrates by the end of the cook, but is still delicious!
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Offline chumley

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Re: Philippine adobo
« Reply #5 on: December 28, 2016, 03:38:34 AM »
Yep, that's pretty much the recipe the late great Cruz Campo, who lived in the Philippines, gave me 10 years ago. Good stuff. Try it with a good Asian vinegar, like filipino palm or Chinese black, sometime.

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Offline BrewBama

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Re: Philippine adobo
« Reply #6 on: December 28, 2016, 07:56:11 PM »
Sounds yummie. I've put it on the menu


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