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Mom's Adobo

(recipe, Keith Wagstaff)

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  1. 4 lb. skinless and boneless chicken breast, cut into strips
  2. 1 lb. pork shoulder, cubed
  3. 1 large onion, chopped
  4. 6 garlic cloves, chopped
  5. 2 bay leaves
  6. 1 Tbsp. peppercorns
  7. 1 cup rice vinegar or white vinegar
  8. 1½ cups water
  9. ½ cup soy sauce
  10. Freshly cooked rice, for serving


  1. Place all of the ingredients in a large stockpot and put the pot, covered, into the fridge. Let the meat marinate in the seasonings for 6 to 12 hours.
  2. Remove the pot from the fridge and cook over medium heat for an hour, stirring occasionally. About halfway through the adobo cooking time, make a pot of fresh steamed rice.
  3. Remove the meat from the pot and, working in batches, brown it gently in a hot frying pan.
  4. Reduce the sauce for about 5 to 10 minutes, down to your desired thickness.
  5. Return the meat to the sauce in the pot. Ladle some of the meat and sauce over the fresh rice, and serve immediately.