Philippine-style braised chicken & pork (Chicken & pork adobado) from All About Braising: The Art of Uncomplicated Cooking (page 143) by Molly Stevens

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomato relish

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on July 26, 2017

    This was very nice and easy. I am Filipino and have never been able to make an edible adobo--all were excessively vinegary. This was quite good--not perfect adobo, but I'm getting closer!

  • Emily Hope on November 18, 2010

    Recipe would have been pretty easy if I hadn't had to butcher my own chicken... Only made with chicken, not pork. Definitely do with legs and thighs, breast dried out on reheating (though it worked well to hold it back and only put in toward the end of cooking). Sauce was lovely, though C said it wasn't vinegary enough (as vinegary as traditional adobo), and I would liked to have seen more garlic. Pretty good, overall. Tomato salad that went with the recipe was weird, though, like serving salsa with asian food. Better match was the cucumber salad from Local Flavors, which is truly great. Served w/brown rice (not the best match, but, hey, healthy).

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