Best 5 Lisas Adobo Recipes
Lisang Adobo is a traditional Filipino dish made with fish stewed in a mixture of vinegar, soy sauce, garlic, and pepper. It is a popular dish throughout the Philippines and is often served with rice. Lisang Adobo is known for its flavorful and tangy sauce, which is perfect for dipping with rice. The fish is usually marinated in the sauce overnight, which allows the flavors to meld and develop. It is then cooked slowly until the fish is tender and flaky. Lisang Adobo is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion.
Let's cook with our recipes!
LISA'S ADOBO
I grew up around Philippine families, and learned how to make adobo. I've since 'Americanized' the recipe, and customized it to suit my family's tastes. It's a meltingly tender, sharp-flavored stew that can be made with pork or chicken. Best served over rice. (For a thicker sauce, be sure to blend flour with liquid before adding to sauce to prevent lumps from forming.)
Provided by METALMOMMY
Categories Soup
Time 1h50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oil in a Dutch oven over medium heat, and cook the pork until evenly browned.
- Mix the garlic into the Dutch oven, and cook 1 minute, until tender. Pour in the chicken broth, soy sauce, and cider vinegar. Place the bay leaves into the mixture. Bring to a boil. Reduce heat to medium low, and cook 1 hour, or until the pork is easily shredded with a fork. (For a thicker consistency, blend a small amount of flour with coconut milk, chicken broth, or water, then stir into sauce.) Make sure the meat stays moist and covered with the liquid. If meat looks like it's drying out, add a bit more chicken broth or water.
- Stir flour into coconut milk and add to the Dutch oven. Continue cooking until heated through.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 4.7 g, Cholesterol 42.5 mg, Fat 16.8 g, Fiber 0.7 g, Protein 15.5 g, SaturatedFat 11 g, Sodium 1017 mg, Sugar 0.7 g
LISA'S ADOBO
I grew up around Philippine families, and learned how to make adobo. I've since 'Americanized' the recipe, and customized it to suit my family's tastes. It's a meltingly tender, sharp-flavored stew that can be made with pork or chicken. Best served over rice. (For a thicker sauce, be sure to blend flour with liquid before adding to sauce to prevent lumps from forming.)
Provided by METALMOMMY
Categories Soup
Time 1h50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oil in a Dutch oven over medium heat, and cook the pork until evenly browned.
- Mix the garlic into the Dutch oven, and cook 1 minute, until tender. Pour in the chicken broth, soy sauce, and cider vinegar. Place the bay leaves into the mixture. Bring to a boil. Reduce heat to medium low, and cook 1 hour, or until the pork is easily shredded with a fork. (For a thicker consistency, blend a small amount of flour with coconut milk, chicken broth, or water, then stir into sauce.) Make sure the meat stays moist and covered with the liquid. If meat looks like it's drying out, add a bit more chicken broth or water.
- Stir flour into coconut milk and add to the Dutch oven. Continue cooking until heated through.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 4.7 g, Cholesterol 42.5 mg, Fat 16.8 g, Fiber 0.7 g, Protein 15.5 g, SaturatedFat 11 g, Sodium 1017 mg, Sugar 0.7 g
LISA'S ADOBO
I grew up around Philippine families, and learned how to make adobo. I've since 'Americanized' the recipe, and customized it to suit my family's tastes. It's a meltingly tender, sharp-flavored stew that can be made with pork or chicken. Best served over rice. (For a thicker sauce, be sure to blend flour with liquid before adding to sauce to prevent lumps from forming.)
Provided by METALMOMMY
Categories Soup
Time 1h50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oil in a Dutch oven over medium heat, and cook the pork until evenly browned.
- Mix the garlic into the Dutch oven, and cook 1 minute, until tender. Pour in the chicken broth, soy sauce, and cider vinegar. Place the bay leaves into the mixture. Bring to a boil. Reduce heat to medium low, and cook 1 hour, or until the pork is easily shredded with a fork. (For a thicker consistency, blend a small amount of flour with coconut milk, chicken broth, or water, then stir into sauce.) Make sure the meat stays moist and covered with the liquid. If meat looks like it's drying out, add a bit more chicken broth or water.
- Stir flour into coconut milk and add to the Dutch oven. Continue cooking until heated through.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 4.7 g, Cholesterol 42.5 mg, Fat 16.8 g, Fiber 0.7 g, Protein 15.5 g, SaturatedFat 11 g, Sodium 1017 mg, Sugar 0.7 g
LISA'S ADOBO
I grew up around Philippine families, and learned how to make adobo. I've since 'Americanized' the recipe, and customized it to suit my family's tastes. It's a meltingly tender, sharp-flavored stew that can be made with pork or chicken. Best served over rice. (For a thicker sauce, be sure to blend flour with liquid before adding to sauce to prevent lumps from forming.)
Provided by METALMOMMY
Categories Soup
Time 1h50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oil in a Dutch oven over medium heat, and cook the pork until evenly browned.
- Mix the garlic into the Dutch oven, and cook 1 minute, until tender. Pour in the chicken broth, soy sauce, and cider vinegar. Place the bay leaves into the mixture. Bring to a boil. Reduce heat to medium low, and cook 1 hour, or until the pork is easily shredded with a fork. (For a thicker consistency, blend a small amount of flour with coconut milk, chicken broth, or water, then stir into sauce.) Make sure the meat stays moist and covered with the liquid. If meat looks like it's drying out, add a bit more chicken broth or water.
- Stir flour into coconut milk and add to the Dutch oven. Continue cooking until heated through.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 4.7 g, Cholesterol 42.5 mg, Fat 16.8 g, Fiber 0.7 g, Protein 15.5 g, SaturatedFat 11 g, Sodium 1017 mg, Sugar 0.7 g
LISA'S ADOBO
I grew up around Philippine families, and learned how to make adobo. I've since 'Americanized' the recipe, and customized it to suit my family's tastes. It's a meltingly tender, sharp-flavored stew that can be made with pork or chicken. Best served over rice. (For a thicker sauce, be sure to blend flour with liquid before adding to sauce to prevent lumps from forming.)
Provided by METALMOMMY
Categories Soup
Time 1h50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oil in a Dutch oven over medium heat, and cook the pork until evenly browned.
- Mix the garlic into the Dutch oven, and cook 1 minute, until tender. Pour in the chicken broth, soy sauce, and cider vinegar. Place the bay leaves into the mixture. Bring to a boil. Reduce heat to medium low, and cook 1 hour, or until the pork is easily shredded with a fork. (For a thicker consistency, blend a small amount of flour with coconut milk, chicken broth, or water, then stir into sauce.) Make sure the meat stays moist and covered with the liquid. If meat looks like it's drying out, add a bit more chicken broth or water.
- Stir flour into coconut milk and add to the Dutch oven. Continue cooking until heated through.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 4.7 g, Cholesterol 42.5 mg, Fat 16.8 g, Fiber 0.7 g, Protein 15.5 g, SaturatedFat 11 g, Sodium 1017 mg, Sugar 0.7 g
Tips:
- Choose the right cut of meat: Pork shoulder (also known as pork butt) is the traditional cut of meat used for adobo. It's a tough cut of meat, but the long cooking time tenderizes it. If you prefer a leaner cut of meat, you can use pork loin or tenderloin.
- Marinate the meat overnight: Marinating the meat in a mixture of vinegar, soy sauce, garlic, and spices helps to tenderize it and infuse it with flavor. Be sure to cover the meat completely with the marinade and refrigerate it for at least 8 hours, or up to 24 hours.
- Brown the meat before cooking: Browning the meat in a hot skillet before cooking it helps to seal in the juices and add flavor. Be sure to brown the meat in batches so that it doesn't overcrowd the pan and steam.
- Use a Dutch oven or slow cooker: Adobo is traditionally cooked in a Dutch oven or slow cooker. This helps to keep the meat moist and tender. If you're using a Dutch oven, cook the adobo over low heat for 2-3 hours, or until the meat is fall-apart tender. If you're using a slow cooker, cook the adobo on low for 8-10 hours, or on high for 4-6 hours.
- Serve with rice: Adobo is traditionally served with rice. You can also serve it with other side dishes, such as potatoes, vegetables, or bread.
Conclusion:
Adobo is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover pork, and it's also a great dish for entertaining. With a little planning, you can easily make adobo at home. So what are you waiting for? Give it a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
