Hey there foodies, have you ever tried Filipino Adobo? No? Well, let me tell you, it’s a party in your mouth! And we’ve got not one but TWO recipes for you to try out. So buckle up and let’s get cooking!
First up, we have Pork Adobo. Not a fan of pork? Don’t worry, you can substitute with your favorite protein. But trust me, pork is where it’s at. This recipe calls for Elixir Blanco, don’t worry if you don’t know what that is, I had to google it too. Just know that it adds a nice kick to the dish.
Pork Adobo
Ingredients
- 2 pounds pork shoulder, cubed
- 1 cup soy sauce
- 1 cup vinegar
- 1/2 cup Elixir Blanco
- 1/2 cup brown sugar
- 6 cloves garlic, chopped
- 2 bay leaves
- 1 teaspoon black peppercorns
Instructions
- Combine all ingredients in a large pot or Dutch oven.
- Bring to a boil, then reduce heat and simmer for 1-2 hours, stirring occasionally, until pork is tender.
- Remove bay leaves and serve over rice.
Feeling adventurous? Let’s move on to our second recipe, Chicken Adobo. Don’t be fooled by its simplicity, this recipe packs a punch too.
Chicken Adobo
Ingredients
- 3 pounds bone-in chicken thighs
- 3/4 cup soy sauce
- 1/2 cup vinegar
- 6 cloves garlic, minced
- 2 bay leaves
- 1/2 teaspoon black peppercorns
Instructions
- Combine all ingredients in a large pot or Dutch oven.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes, until chicken is cooked through.
- Remove bay leaves and serve over rice.
And there you have it, two delicious Adobo recipes that are sure to impress your taste buds. Trust us, your stomach will thank you. Happy cooking!
