Filipino Adobo (Pork or Chicken) With Slow Cooker Variation
5.0(53)
For about 20 years this recipe was just a lovely memory. When DH was in grad school one of his professors invited the entire class and their families to enjoy a Filipino meal prepared by his wife, Priscilla. She fed about 50 of us seated on the floor in front of long rolls of paper! 20 years later, that professor is no longer at this school but my husband and his son-in-law now teach here. Rachel, Priscilla's daughter, shared her Mom's recipe with me. She has added slow cooker instructions to fit her busy lifestyle but it is still the same great flavor that her mom prepared for us over 20 years ago. Thanks Priscilla and Rachel!! **NOTES** - Cooking time 2 hours stove or 6 hours slow cooker. - Slow Cookers vary in cooking times - adjust according to your appliance. - Freezer instructions courtesy of Erindipity.
04Allow everything sit at room temperature for at least 15 minutes.
05Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
06Remove lid and cook 10 minutes more.
07Serve with rice.
08Slow Cooker instructions.
09Combine 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).
10Allow meat to sit at room temperature for at least 15 minutes.
11Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
12Serve with rice.
13(Freezer instructions courtesy of Erindipity).
14To freeze: Combine all ingredients in a ziptop bag. Freeze.
15To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.