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Lisa's Adobo

Rated as 4.15 out of 5 Stars
11

"I grew up around Philippine families, and learned how to make adobo. I've since 'Americanized' the recipe, and customized it to suit my family's tastes. It's a meltingly tender, sharp-flavored stew that can be made with pork or chicken. Best served over rice. (For a thicker sauce, be sure to blend flour with liquid before adding to sauce to prevent lumps from forming.)"
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Ingredients

1 h 50 m servings 231
Original recipe yields 8 servings

Directions

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  1. Heat the oil in a Dutch oven over medium heat, and cook the pork until evenly browned.
  2. Mix the garlic into the Dutch oven, and cook 1 minute, until tender. Pour in the chicken broth, soy sauce, and cider vinegar. Place the bay leaves into the mixture. Bring to a boil. Reduce heat to medium low, and cook 1 hour, or until the pork is easily shredded with a fork. (For a thicker consistency, blend a small amount of flour with coconut milk, chicken broth, or water, then stir into sauce.) Make sure the meat stays moist and covered with the liquid. If meat looks like it's drying out, add a bit more chicken broth or water.
  3. Stir flour into coconut milk and add to the Dutch oven. Continue cooking until heated through.

Nutrition Facts


Per Serving: 231 calories; 16.8 4.7 15.5 42 1017 Full nutrition

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Reviews

Read all reviews 12
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Ok, for some strange reason, this recipe was edited. If you need to thicken it, I said mix a little flour first with the coconut milk, or water, and stir it in, toward the end. If you just dum...

Most helpful critical review

This tasted fine, but it does not taste like Adobo. It tastes a lot more like ginataan, and is much too watery, although I like a bit of sauce with my adobo. I would suggest frying the garlic f...

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Ok, for some strange reason, this recipe was edited. If you need to thicken it, I said mix a little flour first with the coconut milk, or water, and stir it in, toward the end. If you just dum...

This tasted fine, but it does not taste like Adobo. It tastes a lot more like ginataan, and is much too watery, although I like a bit of sauce with my adobo. I would suggest frying the garlic f...

I grew up in Indonesia (neighboring the Phillipines) and this is very close to our recipe for Rendang. We just don't use the vinegar. We use less Chinese Soy Sauce but also add Kecap Manis Sweet...

I make this all the time with chicken. I make big bathces, because it makes great leftovers. It does have a lot of liquid, but the flour helps thicken it into a nice gravy-like sauce. I've ne...

This is slightly adobo with but more of an adobo with coconut milk... coconut milk adobo will do very well with Crabs! Thats another story

The chicken was tender and had great flavor. It seemed to me that the sauce should have been thicker, but this was the first time that I'd had adobo. My husband, who grew up in the Philippines...

I floured the meat before browning. Made it the day before serving and refrigerated over-night. Day of serving I added flour and coconut milk. Served over rice. It was very well received by ...

I absolutely loved this recipe! I did omit the coconut milk due to allergies. It was great without it! I added onion to it for my hubby but would still be good without it. I wouldn't do anyt...

Good recipe, not as sour as I remember it being and I wish the sauce was thicker but my daughter loved it!