Classic adobo (Adobong manok at baboy) from I Am a Filipino: And This Is How We Cook (page 51) by Nicole Ponseca and Miguel Trinidad

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

Accompaniments: Cucumber-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

  • Eat Your Books

    This recipe requires long marinating, preferably overnight.

  • Frenchfoodie on July 22, 2019

    Yum. Made this with just chicken and it was delicious, really nice complexity of flavour. The reduced ‘sauce’ was mainly chicken fat (we reduced some separate cooking liquid for a sauce). I think I’d sear and drain off some fat before continuing.

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