Author Topic: Philippine adobo  (Read 1539 times)

Offline MDixon

  • Brewmaster General
  • *******
  • Posts: 2265
Philippine adobo
« on: December 27, 2016, 05:44:06 pm »
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.
It's not a popularity contest, it's beer!

Offline curtdogg

  • Brewer
  • ****
  • Posts: 464
  • Learning everyday
Re: Philippine adobo
« Reply #1 on: December 27, 2016, 05:58:30 pm »
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.
Sweet home of the Beer Lords.

Offline JJeffers09

  • Senior Brewmaster
  • ******
  • Posts: 1127
Re: Philippine adobo
« Reply #2 on: December 27, 2016, 06:56:40 pm »
Me either, it has been strictly bone in leg quarters.  No water, and my wife's step mom uses very spicy chili paste.

Sent from my SM-S820L using Tapatalk

"Beer is living proof that God loves us and wants us to be happy" - Benjamin Franklin

AHA Member
Indiana Brewers Union (IBU)

Offline curtdogg

  • Brewer
  • ****
  • Posts: 464
  • Learning everyday
Re: Philippine adobo
« Reply #3 on: December 27, 2016, 08:18:52 pm »
Anything can be adobo'd
Sweet home of the Beer Lords.

Offline MDixon

  • Brewmaster General
  • *******
  • Posts: 2265
Re: Philippine adobo
« Reply #4 on: December 27, 2016, 08:23:49 pm »
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!
It's not a popularity contest, it's beer!

Offline chumley

  • Senior Brewmaster
  • ******
  • Posts: 1105
Re: Philippine adobo
« Reply #5 on: December 27, 2016, 08:38:34 pm »
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.

Sent from my SM-G900V using Tapatalk


Online BrewBama

  • Official Poobah of No Life. (I Got Ban Hammered by Drew)
  • *********
  • Posts: 5146
Re: Philippine adobo
« Reply #6 on: December 28, 2016, 12:56:11 pm »
Sounds yummie. I've put it on the menu


Sent from my iPad using Tapatalk