Dads Cook Good Food

For dads who enjoy cooking for their families

When Bits Mean More: Adobo Bits and Adobo Rice


Can’t get enough of adobo? Recently, the chicken and pork adobo that my wife prepared seem to have morphed into several dishes: adobo on rye with tomato and romaine, adobo bits and adobo rice. I must admit that the only reason why I thought of repackaging our dish for that day was mainly due to my kids and wife who might be outgrowing the taste for adobo. But cooking pork, chicken or beef adobo is also one way of storing meat for the winter because soy sauce, pepper and salt are known to preserve meat.

Adobo is also reputably one of the few Pinoy dishes that can be found anywhere in the Philippines, with each province or region adding found locally giving it a unique flavor, as if it were their own. In fact, almost anything can be cooked adobo: shrimp, squid, crab, vegetables, and so on.

The chicken and pork adobo that I used for today’s food feature has mainly the same ingredient – chicken, pork, vinegar, soy sauce, water, laurel leaf, black pepper, and garlic – but the way my wife prepared it (sinangkutsa or sweating the chicken and pork) made the dish more delicious. In fact, allowing the adobo to age a bit (e.g. letting it stand for two or more days) made it tastier.

However, the featured dishes for today mainly focus on adobo as the key ingredient; but altering the procedure of preparing the food produced these variants. Enjoy!

Chicken and pork adobo
Vegetable or olive oil

1. Slice the chicken and pork into thinner and smaller pieces.

adobo bits1

2. Pre-heat a pan over MEDIUM heat then add the oil, warming it a bit for 3-5 minutes.
3. Add the chicken and pork bits into the oil, frying it for about 10 minutes. Kulinarya (Barretto, Calalang, Tayag, Fores, Segismundo & Fenix, 2009) suggests waiting until the bubbles coming from the oil subside and the meat turns golden brown.

4. Strain in a sieve and serve warm with tomatoes and fried or steamed rice.



Chicken and pork adobo
3 cloves of garlic
Cooked day-old rice
Vegetable or olive oil

1. Pre-heat a pan over MEDIUM heat then add some of the adobo sauce. Let it simmer for about 3 minutes then add the oil.


2. Stir the sauce until it slowly glazes on the pan.
3. Quickly add the garlic and sauté until golden brown.


4. Add the cooked rice and mix it with the rest of the ingredients.


5. Cook for another 8-10 minutes until the rice is coated evenly with the glaze. You may add bits of chicken and pork adobo if you wish.


6. Serve warm. The adobo rice is a meal in itself! Best served with tomatoes and wansoy! Enjoy!


Single Post Navigation

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: