Filipino Adobo (Pork or Chicken) With Slow Cooker Variation

 

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

1. 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.
2. Stove top instructions.
3. 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).
4. Allow everything sit at room temperature for at least 15 minutes.
5. Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
6. Remove lid and cook 10 minutes more.
7. Serve with rice.
8. Slow Cooker instructions.
9. 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).
10. Allow meat to sit at room temperature for at least 15 minutes.
11. Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
12. Serve with rice.
13. (Freezer instructions courtesy of Erindipity).
14. To freeze: Combine all ingredients in a ziptop bag. Freeze.
15. To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.

 

 

Filipino Adobo (Pork or Chicken) With Slow Cooker Variation

 

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

1. 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.
2. Stove top instructions.
3. 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).
4. Allow everything sit at room temperature for at least 15 minutes.
5. Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
6. Remove lid and cook 10 minutes more.
7. Serve with rice.
8. Slow Cooker instructions.
9. 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).
10. Allow meat to sit at room temperature for at least 15 minutes.
11. Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
12. Serve with rice.
13. (Freezer instructions courtesy of Erindipity).
14. To freeze: Combine all ingredients in a ziptop bag. Freeze.
15. To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.