Adobo is the closest thing Filipinos have to a national dish. Some people like combining chicken and pork in one dish, others prefer using one or the other.
Traditionally, adobo is made with vinegar. I prefer using calamansi or lime because vinegar tend to be too strong for my taste.
- 2 lb pork belly or 2 lb Chicken
- 2 tbsp garlic, minced or crushed
- 1 medium pc of onion sliced thinly
- 5 pieces dried bay leaves
- 4 -5 pcs lime or calamansi
- 1 cup soy sauce
- 1 tbsp whole pepper corn or course pepper
- 1 cup of water (or 7-Up)
- 1 pc of pork cube or chicken to taste
- 1 pc of star anise or rosemary (optional but this give a good smell and taste as well)
- 1. Combine the pork belly or chicken and all the ingredients then marinade for at least 1 hour or over night for best result.
- 2. Bring to boil for at least 10 minutes then simmer for 1 Â½ or 2 hours make sure to check the sauce is a bit thick and not dry ( you can add 1 cup of water or 7-Up then simmer again until the sauce becomes thick).
- 3. Serve hot. Share and enjoy!
|Amount Per Recipe||%DV|
|Recipe Size 1691g|
|Calories from Fat 4081||86%|
|Total Fat 452.45g||566%|
|Saturated Fat 164.73g||659%|
|Trans Fat 0.0g|
|Total Carbs 54.07g||14%|
|Dietary Fiber 9.5g||32%|