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A Cooking Adventure with Thom

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 Chicken and Pork Adobo

Pacific Crossings by Lily Gamboa O'Boyle, Acacia Corporation, NY, 1994
Servings: 4






1  cup distilled white vinegar (or cider vinegar)
1  cup water
2  tablespoons peeled and crushed garlic
2  teaspoons salt
2  pieces of bay leaves
half teaspoon freshly ground black pepper
1  pound chicken, cut into serving pieces, Chinese style
2  pounds pork butt, cut into cubes
soy sauce


Cooking Method

Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. 

  1. Bring to a boil.

  2. Add the meat, cover and bring to a boil. 

  3. Simmer and cook for about 30 minutes. 

  4. Sprinkle liberally with soy sauce and cook for an additional 10 minutes. 

  5. Remove meat and reduce sauce. 

  6. Remove sauce to a bowl. 

  7. Put oil into the casserole and brown cooked meat. 

  8. Drain oil from the casserole, and return the reduced sauce back with the meat.

Serve with rice.


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