I have made chicken adobo (with coconut milk) many times with very good results. This last week, I tried the following recipe for pork adobo:

https://www.saveur.com/article/Recipes/Pork-Adobo/

And I was not very pleased with it. I thought it would be a slam dunk, but it just disappointed me.

Does anyone know of a good pork adobo recipe they can point me to?

  • SnowMeowXP@lemmy.world
    5·
    4 months ago

    Hi! Can I ask what country are you from? The term adobo is very common in mine, but I’d never eat one with coconut milk! I’d just go with the combination of soy sauce and vinegar.

    Unwarranted tip: Add hard boiled eggs when it is almost done, for a more exciting meal!

    • claycle@lemmy.worldOP
      2·
      4 months ago

      I must chuckle at myself.

      I am one of those extremely odd and strange people who likes very, very many things across many different cuisines…

      …except eggs. Eggs and yellow Summer (or Fortune) squash.

      EDIT: Note, I eat plenty of eggs in things. But, when I run into a whole boiled egg sitting in my food, or a fried egg on top of a bowl of bibimbap, I pick it out. Even more odd: I will eat tamagoyaki without a problem.

  • xmunk@sh.itjust.works
    3·
    4 months ago

    One comment on the meat - every pork adobo I’ve ever had is a mix of something like pork shoulder with pork belly.

  • irish_link@lemmy.world
    1·
    4 months ago

    Not sure if the exact item you are looking for as I am unfamiliar with chicken adobo.

    However if it has anything to do with adobo sauce then I can’t recommend pork Al pastor enough.

    First result from a google but there are plenty that work. https://heygrillhey.com/smoked-al-pastor/

    It’s tacos instead of a dish but still is amazing and you can crock pot it if need be instead of smoking it on the grill.

    Mind if I ask what chicken adobo recipe you are following so I have a better understanding of what you’re looking for. (Also for a fully selfish reason of trying what you are talking about)

    • claycle@lemmy.worldOP
      1·
      4 months ago

      Here are two versions, both of which I have made with repeat success.

      Chicken Adobo #1
      Chicken Adobo #2

      On the upside, I was able to repurpose the underwhelming pork adobo into “cross-culture” taquitos last night. I shredded some cotija, gently reheated the pork, made some tortillas and then stuffed them with the cheese and pork and quickly pan-fried them, then topped them with a heap of pikliz. That worked well and was pleasing.