Rev: Chicken and Pork Adobo

[sweetpea]

hmmm..well, i only made 1/2 the recipe and only used pork so this isn't a review of the TRUE recipe but we didn't like this that much. It made the best of list from the CL staffers, but i was NOT impressed! I served it with roasted asparagus and sweet potatoe wedges which were yummy :) any one else tried this? maybe i did something wrong....

[kimmer99]

You beat me to it. I made this the other night and was not at all impressed. I won't be making it again and actually threw the leftovers out.

[tobykitty]

Well I'm bummed. I absolutely love adobo and was looking forward to making this. Anyone have a great adobo recipe?

[Chocolate Rose]

Here's the one that we love and use. In fact, we just had it a couple of weeks ago.
Now I'm going to have to look at the CL recipe again. I thought that it would be fine just looking at the ingredient list. I wonder what's wrong with it?

* Exported from MasterCook *

Adobo

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds chicken or pork country ribs
2 medium garlic cloves, -- peeled and mashed
2 tsp paprika
1/2 cup soy sauce
1/4 cup vinegar
6 whole allspice
3 bay leaves
salt and pepper, -- to taste

(I always use boneless and skinless chicken breasts and thighs)
Place meat in large sauce pan or crock pot. Add all spices and enough water to barely cover meat. Cover and simmer over medium heat until all liquid has evaporated except one cup. I usually start on medium heat and then on low for the whole day.
Serve over rice. - - - - - - - - - - - - - - - - - - -

[kimmer99]

Originally posted by Chocolate Rose
I wonder what's wrong with it?I've never made adobo so hard for me to say - off the top of my head, I'd say too much vinegar and perhaps the meat wasn't cooked long enough. How tender should the meat be?

[Chocolate Rose]

Originally posted by kimmer99
I've never made adobo so hard for me to say - off the top of my head, I'd say too much vinegar and perhaps the meat wasn't cooked long enough. How tender should the meat be?

When we make it, the meat is very tender.
OK, I went and grabbed my issue to look at the recipe again. The CL recipe does use quite a bit more vinegar than we use - 3 times as much. And, we do cook it all day, or at least several hours.

[jtoepfert100]

Originally posted by Chocolate Rose
I usually start on medium heat and then on low for the whole day.
Serve over rice. - - - - - - - - - - - - - - - - - - -

This looks great - do you cook it in a saucepan or the crockpot? Couldn't tell from your statement. If you used a crockpot, would you cook it at the same temps and time on the stove? I'd love to do something like this on a Saturday. I bet the house smells great!

[sneezles]

Originally posted by Chocolate Rose
Now I'm going to have to look at the CL recipe again. I thought that it would be fine just looking at the ingredient list. I wonder what's wrong with it?



I, personally, think it might be the fact that it calls for tenderloin and not pork butt. It's only cooked for an hour or so but I still think tenderloin it too lean for this recipe. And I'd never use a whole bottle of rice vinegar!!

Chicken and Pork Adobo

Depending on your preference, you can use another cut of pork or even all chicken thighs. This is a popular luau offering and is a national dish of the Philippines. Let your guests know that there are pep-percorns in the sauce so they can avoid biting into them. The sauce has a strong vinegar flavor that is balanced by the pepper, soy sauce, and garlic.


Cooking spray
1 (1-pound) pork tenderloin, trimmed and cut into (2-inch) pieces
1/3 cup low-sodium soy sauce
1/4 cup water
1/2 teaspoon black peppercorns
1 1/2 pounds skinless, boneless chicken thighs, cut into (2-inch) pieces
1 (12-ounce) bottle rice vinegar
1 (14-ounce) can fat-free, less-sodium chicken broth
8 garlic cloves, crushed
1 bay leaf

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add pork pieces; cook 4 minutes, browning on all sides. Add soy sauce, water, peppercorns, chicken, vinegar, broth, garlic, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and increase heat to medium-high; simmer 20 minutes or until liquid is slightly syrupy. Discard bay leaf.

Yield: 10 servings (serving size: about 1/2 cup)

CALORIES 154 (30% from fat); FAT 5.2g (satfat 1.5g, monofat 1.9g, polyfat 0.9g); PROTEIN 23.7g; CARBOHYDRATE 1.7g; FIBER 0.3g; CHOLESTEROL 86mg; IRON 1.5mg; SODIUM 428mg; CALCIUM 17mg;
Cooking Light, MARCH 2005

[Chocolate Rose]

Originally posted by jtoepfert100
This looks great - do you cook it in a saucepan or the crockpot? Couldn't tell from your statement. If you used a crockpot, would you cook it at the same temps and time on the stove? I'd love to do something like this on a Saturday. I bet the house smells great!

We've done it in both crockpot and saucepan. I usually use the crockpot but the last time we made it we did half in the crockpot and half on the stove because we were making it for a party with a lot of people. Basically you just let it simmer for however long you want. I do it on a day that I am home so that it can cook all day. It does smell great while it's cooking. We like it over basmati rice. This is a great recipe for company.

[sweetpea]

It must be the shorter length of cooking time b/c i liked the sauce/flavor, etc. but it wasn't anything great and the pork was dry--had to wash every bite down with diet coke :)

[tobykitty]

I can't wait to try your recipe ChocolateRose. I lived on adobo when I lived in Hawaii and I've never been able to duplicate.

[Chocolate Rose]

Originally posted by tobykitty
I can't wait to try your recipe ChocolateRose. I lived on adobo when I lived in Hawaii and I've never been able to duplicate.

I hope you like it!!
One thing that it doesn't say in the recipe is that we don't cut up the meat as done in the CL recipe (1 1/2 pounds skinless, boneless chicken thighs, cut into (2-inch) pieces). During cooking the meat ends up just falling apart and kind of shredding on its own. And, you can always shred it a bit while cooking.