😊 Recipe FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER VARIATION
This easy FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER VARIATION Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
3 -4 lbs pork (cut in 2-inch cubes) or 3 -4 lbs chicken (cut into serving pieces) 1?2 cup vinegar 1?2 cup soy sauce 1 cup water 2 -3 bay leaves, crumbled 2 teaspoons peppercorns (whole) 4 garlic cloves, crushed 1 medium onion, chopped 3?4 teaspoon ground pepper 2 teaspoons salt (optional, I do not put it in, it is what the original cook uses)
DIRECTIONS
Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen. Stove top instructions. Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you). Allow everything sit at room temperature for at least 15 minutes. Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar). Remove lid and cook 10 minutes more. Serve with rice. Slow Cooker instructions. Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you). Allow meat to sit at room temperature for at least 15 minutes. Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker). Serve with rice. (Freezer instructions courtesy of Erindipity). To freeze: Combine all ingredients in a ziptop bag. Freeze. To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.
by: Acerast
