Filipino Adobo (Pork or Chicken) With Slow Cooker Variation

Ingredients

• 3-4 lbs pork (cut in 2-inch cubes) or chicken (cut into serving pieces)
• 1/2 cup vinegar
• 1/2 cup soy sauce
• 1 cup water
• 2-3 bay leaves, crumbled
• 2 teaspoons peppercorns (whole)
• 4 garlic cloves, crushed
• 1 medium onion, chopped
• 3/4 teaspoon ground pepper
• 2 teaspoons salt

Directions

1. 1

   Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.

2. 2

   Stove top instructions.

3. 3

   Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).

4. 4

   Allow everything sit at room temperature for at least 15 minutes.

5. 5

   Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).

6. 6

   Remove lid and cook 10 minutes more.

7. 7

   Serve with rice.

8. 8

   Slow Cooker instructions.

9. 9

   Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).

10. 10

    Allow meat to sit at room temperature for at least 15 minutes.

11. 11

    Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).

12. 12

    Serve with rice.

13. 13

    (Freezer instructions courtesy of Erindipity).

14. 14

    To freeze: Combine all ingredients in a ziptop bag. Freeze.

15. 15

    To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.