Filipino Adobo (Pork or Chicken) With Slow Cooker Variation
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, Priscillas daughter, shared her Moms 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.
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, Priscillas daughter, shared her Moms 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.
- 1 cup water
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1 medium onion chopped
- 4 garlic cloves crushed
- 3/4 teaspoon ground pepper
- 3 -4 lbs pork (cut in 2-inch cubes) or 3 -4 l
- 2 -3 bay leaves crumbled
- 2 teaspoons peppercorns (whole)
- 2 teaspoons salt (optional i do not put it in, it is what the original cook uses)
- Carbohydrate 26.8580672461206 g
- Cholesterol 0 mg
- Fat 1.02463203414719 g
- Fiber 7.63651048763098 g
- Protein 12.7964919893398 g
- Saturated Fat 0.134203894126634 g
- Serving Size 1 1 -6 serving(s) (596g)
- Sodium 34.6427563432303 mg
- Sugar 19.2215567584896 g
- Trans Fat 0.473326607597191 g
- Calories 142 calories
Step-by-step
- 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.
- Stove top instructions: 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 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).
- Allow everything sit at room temperature for at least 15 minutes.
- Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
- Remove lid and cook 10 minutes more.
- Serve with rice.
- Slow Cooker instructions: 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 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).
- Allow meat to sit at room temperature for at least 15 minutes.
- Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
- Serve with rice.
- (Freezer instructions courtesy of Erindipity): To freeze: Combine all ingredients in a ziptop bag. Freeze. To serve: Thaw overnight in the refrigerator. Allow to sit at room temperature for 15 minutes; cook as directed.
A Taste of Home, Then and Now
The aroma of Filipino Adobo – that savory blend of garlic, soy sauce, vinegar, and pepper – always takes me back. It transports me to a time when life felt simpler, when the biggest decisions involved homework and not board meetings. Twenty years ago, during my husband's graduate school years, we were invited to a Filipino feast hosted by one of his professors’ wives, Priscilla. Fifty of us, seated on the floor amidst the happy chaos of family and friends, sharing a meal that was more than just food; it was a warm embrace of culture and community. The memory of that day, and especially Priscilla’s Adobo, has remained vivid, a cherished memory of warmth and generosity.
Fast forward two decades, and that memory has been rekindled in the most delightful way. My husband and his son-in-law now teach at the same university, connecting us to a new generation. Rachel, Priscilla's daughter, generously shared her mother's treasured recipe, a recipe that has been passed down, carrying with it the essence of family tradition. What's even more amazing is that Rachel has adapted the recipe for the modern world – she’s incorporated slow cooker instructions, perfect for busy lives, without compromising the rich, authentic flavor of her mother’s original creation. This is more than just a recipe; it's a link across time, connecting me to a cherished past and bridging the gap between generations. It's a culinary testament to the enduring power of family and the timeless magic of a well-loved dish.
The Magic of Filipino Adobo
Filipino Adobo is more than just a dish; it's a national treasure, a culinary symbol of the Philippines itself. Its versatility is astonishing – it can be made with pork, chicken, seafood, or even vegetables. The essential components, however, remain consistent: the tangy vinegar, the salty soy sauce, and the aromatic garlic and pepper. These simple ingredients, when expertly combined, create a symphony of flavors that is both comforting and exhilarating.
What sets this particular Adobo apart is the story behind it – the human connection, the generational legacy, the shared experience of a memorable meal. This isn't just a recipe to be followed mechanically; it's a story to be savored, a tradition to be carried forward. The flexibility of the recipe allows for personal touches, whether it's the choice of vinegar, the addition of spices, or the method of cooking – stovetop or slow cooker. The most important element, though, remains constant: the love and care that go into its preparation.
Adapting Traditions to Modern Life
Rachel's addition of slow cooker instructions is a testament to the adaptability of culinary traditions. In today’s fast-paced world, where time is often a precious commodity, having recipes that can be easily adapted to slow cookers is invaluable. This version allows the magic of Filipino Adobo to be enjoyed even on the busiest of days, demonstrating that culinary heritage doesn’t have to be sacrificed for convenience.
I've experimented with both the stovetop and slow cooker methods, and both deliver exceptional results. The stovetop version allows for a more hands-on approach, perfect for a relaxed weekend afternoon. The slow cooker version, on the other hand, is ideal for those weeknights when you crave a comforting meal without the extra effort. The beauty of this recipe is that it adapts to your lifestyle, allowing you to embrace the heart of Filipino cuisine regardless of your schedule.
More Than Just a Recipe: A Legacy
This isn’t just a recipe; it’s a story, a legacy. It’s a taste of history, a connection to the past, and a window into the rich culture of the Philippines. It's a dish that evokes memories, creates new ones, and unites people through the shared experience of a truly exceptional meal. So, gather your ingredients, embrace the process, and savor the flavors of Filipino Adobo – a dish that transcends generations and speaks volumes about the heart and soul of a vibrant culture.
