Chicken Adobo / Pork Adobo

Chicken Adobo / Pork Adobo

Chicken: use thigh meat, bone-in and skin on

Pork: use a cut with a good amount of fat; a small roast perhaps,

not chops or pork steak. Pork to be chopped into 1 inch cubes.

* Can use both chicken and pork in one pot.


    • For every one pound of meat:

  • 2 ounces of apple cider vinegar

  • 2 bay leaves

  • 2 cloves of garlic – smashed


    • For the entire pot

  •  One tea bell of pickling spice


    1. Place smashed garlic, bay leaves & tea bell in bottom of pot

    2. Add apple cider vinegar

    3. Place meat on top of spices

    4. Add enough water to submerge meat, do not stir.

    5. Bring pot to boil and reduce heat to low. Simmer on low until meat is falling apart and/or off the bone.

  1. Optional: If making chicken only adobo – stir in a few table spoons of tomato paste half way through cooking.

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