Adobo Recipes

Chicken Adobo Tostado


1 cup olive oil
3 heads garlic, crushed and finely minced
1 kilo pork belly, cubed
1 kilo chicken parts
1 cup wine vinegar or leftover white wine
¼ cup Kikkoman soy sauce
1 – 2 bay leaves
rock salt, to taste
1 tablespoon freshly ground peppercorn
corn oil for deep frying
a bit of Tabasco


  1. Fry 2 heads of garlic in olive oil until brown. Set aside garlic.
  2. Sauté pork, add chicken. Continue to cook till brown.
  3. Add wine vinegar, soy sauce, bay leaves, wine, salt, peppercorn, and the fried garlic. Simmer for hours on low fire. When cooked, drain chicken and pork. Keep sauce separate.
  4. Heat oil, add the remaining garlic and deep fry chicken and pork cubes until crispy. Drain and serve in a large platter. Serve sauce in a separate bowl.
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