Pork Adobo Paksiw Recipe

Do you like Pork Adobo? I do, but sometimes I cook too much of it to the point that there are lots of leftovers. Of course, it’s okay to keep leftover pork adobo for more than a couple of days in the fridge because it does not spoil quickly. However, I think that it will be better to taste something different after having quite a few servings of this dish. Pork Adobo Paksiw is what I recommend to turn the leftovers into something better.

Pork Paksiw_

Pork Adobo Paksiw or at least this recipe is all about the transformation of your leftover pork adobo into something better. It is a hybrid of our delicious adobo dish and the yummy lechon paksiw. What makes this more exciting is the homemade lechon sauce that we will be using.

Pork Adobo Paksiw

You will know better about the pork adobo recipe by following the recipe link below. It should tell you how easy it is to make your pork adobo (if you have not done it yet). If you already have leftovers available, then all you need is to prepare the lechon sauce. The recipe is also available through the link below. I know that there are times when we are lazy to do something (trust me, this happens to me a lot). You can use store-bought bottled lechon sauce if you feel lazy or have no time to make your homemade lechon sauce.

Try this Pork Adobo Paksiw Recipe. Let me know what you think.

Pork Adobo Paksiw Recipe
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
Instructions
  1. Heat the leftover pork adobo in a cooking pot.
  2. Add the lechon sauce, sugar, and water, stir, cover and cook in low heat for 20 minutes. Try to stir after every 5 minutes. You can add more water if the sauce is getting too thick.
  3. Transfer to a serving bowl and serve.
  4. Share and enjoy!

Pork Paksiw Recipe

Pork Adobo Flakes

I like to have Pork Adobo Flakes for breakfast. It is perfect with garlic fried rice and a cup of coffee. It is also a good way to recycle leftover pork adobo. Some like it crispy, while other like the texture to be just right. This pork adobo flakes recipe is neither crispy nor soft; it is somewhat in the middle.

pork adobo flakes recipe

This pork adobo flakes was not made in my kitchen. We had a vacation a couple of weeks back at Disney World. My mom came to visit us and the kids wanted to see Elsa and Ana, so we made the trip. I had the chance to cook adobo in the villa. . I do this all the time when in these types of places because it is good to have something that you can eat anytime to get hungry, and adobo does not spoil fast. It is also a good way to save some money because you don’t often need to go out to restaurants to eat.

I was able to enjoy my pork adobo flakes with a couple of over easy eggs on the side. I used apple cider vinegar with chili flakes for the dip, and it was better than I expected.

When preparing your pork adobo flakes, make sure that you clean your hands properly before shredding the meat. It will also help if your pork adobo is tender enough. That way, you won’t have a hard time to manually shred the meat.

If you have questions or clarifications, send me a message by commenting below.

Try this Crispy Adobo Flakes Recipe. Let me know what you think.

 

Pork Adobo Flakes
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 1/2 lb. Pork Adobo, sauce removed
  • 1 teaspoon minced garlic
  • 2 tablespoons cooking oil
  • a dash of ground black pepper
  • 1 tablespoon soy sauce or Worcestershire sauce
  • 4 cups garlic fried rice
Instructions
  1. Shred the pork adobo meat. You can do this with your hands. Simply pull the threads of the pork slices until all the pork are consumed. Set aside.
  2. Meanwhile, heat the oil in a pan.
  3. Once the oil starts to gets hot, put-in the minced garlic. Make sure that the oil is not too hot yet so that the garlic won't burn easily. Continue to cook the garlic until the color turns light brown. Remove the garlic and set aside.
  4. Using the remaining cooking oil, start to cook the adobo threads or by putting it in the pan. Cook for 1 minute while tossing once in a while.
  5. Add the soy sauce or worcestershire sauce and ground black pepper. Stir fry for 3 minutes.
  6. Transfer the cooked pork adobo flakes in a a serving bowl and top with fried garlic.
  7. Serve with garlic fried rice. Share and enjoy!

pork adobo flakes

Adobong Hipon sa Gata

Adobong Hipon sa Gata is a delicious and flavorful shrimp dish which is cooked using two methods: inadobo and ginataan. Inadobo is a Filipino cooking procedure or method that involves cooking with garlic in soy sauce and vinegar. This is a popular and common method of cooking in the Philippines. Ginataan, on the other hand, refers to cooking with coconut milk. This method makes the dish rich and creamy.

Adobong Hipon sa Gata

I love to have Adobong Hipon sa Gata during dinner time. I consume this dish with white rice and I use my bare hands to eat it. I find it easy to remove the shell and head of the shrimp using my hands because I can easily peel off the shell, suck the juice from the head in one hand, and use my other hand to scoop a portion of the rice and the shrimp together to put in my mouth. Kamayan na!

When cooking Adobong Hipon sa Gata, always remember not to overcook the shrimp so that it will remain moist and retain its nice texture. Overcooking shrimp makes the texture a bit tough and the shell sticks to the meat making it more challenging to peel-off.

If you have questions or clarification about this recipe, please drop me a message by commenting below. I love to hear from you. Your feedback keeps us going-on and helps us provide you with the best possible recipes – and you all deserve it.

Try this Ginataang Hipon sa Gata Recipe. Enjoy!

 

Adobong Hipon sa Gata
 
Author: 
Nutrition Information
  • Serves: 3
  • Serving size: 3
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb. shrimp, with shell and head (cleaned)
  • 5 to 6 cloves garlic, crushed
  • 4 to 5 pieces dried bay leaves
  • 1 cup coconut milk
  • 1 teaspoon whole peppercorn
  • 3 tablespoons soy sauce
  • 2 tablespoon white or cane vinegar
  • 1/2 cup water
  • Salt to taste
  • 3 tablespoons cooking oil
Instructions
  1. Heat the oil in a pan.
  2. Add the garlic and whole peppercorn once the oil becomes hot. Cook until the garlic turns medium brown.
  3. Put-in the Shrimp. Cook for 3 minutes or until the color of the shrimp turns orangey.
  4. Pour-in the soy sauce and water. Stir and let boil. Cook for 2 minutes.
  5. Add the dried bay leaves and vinegar. Cover. Let boil. Cook for 2 to 3 minutes.
  6. Pour-in the coconut milk. Let boil and continue to cook for 2 minutes. Add salt to taste.
  7. Remove the shrimp from the pan and arrange in a serving bowl.
  8. Meanwhile continue to cook the sauce until it becomes thick. Pour the sauce over the shrimp in the serving bowl.
  9. Serve. Share and enjoy!

 

Watch the Cooking Video:

Pork Adobo with Tofu Recipe

Pork Adobo with Tofu is an adobo recipe version that I really like. It has the good taste of our favorite Pork Adobo along with the chewy texture of tofu. Pork and Tofu in Oyster Sauce has a similar texture, but tastes different.

Pork-Adobo-with-Tofu

I made this Pork Adobo with Tofu dish because I want to enjoy adobo without feeling guilty about it. I’m trying to gradually cut my red meat consumption to maintain normal blood pressure and cholesterol levels. I realized that it is hard to completely turn your back on something that you like. So, in order for me to slowly cut down on pork, I thought of adding tofu.

If you can see, I tried avoiding the fats by selecting lean pork slices (though a little fat is necessary for flavor). I also used a lot of garlic. As for the tofu, it serves as a pork substitute. I can eat 50% less pork if I substitute tofu for the other half — or at least that’s what I’m forcing myself to believe in.

On a more serious note, my purpose is to show everyone how you can easily convert a traditional Pork Adobo recipe to another version or form by simply adding new ingredients. This will make your cooking experience more fun because you are adjusting or altering recipes based on your preference.

Try this Pork Adobo with Tofu Recipe and let me know what you think.

Pork Adobo with Tofu Recipe
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb pork, cubed
  • 14 ounces tofu, cubed and deep fried
  • 2 tablespoons oyster sauce
  • 4 pieces dried bay leaves
  • 5 cloves garlic, crushed
  • 6 tablespoons soy sauce
  • 4 tablespoons vinegar
  • 1 cup water
  • 2 teaspoons sugar
  • 2 tablespoons cooking oil
  • Salt and pepper to taste
Instructions
  1. Heat oil in a cooking pot.
  2. Sauté garlic until color turns light brown.
  3. Add pork and cook for 3 to 5 minutes or until the color turns light brown.
  4. Pour-in soy sauce, oyster sauce, and water. Let boil and simmer for 45 minutes or until the pork becomes tender.
  5. Add vinegar and wait until the liquid re-boils. Stir.
  6. Put-in sugar and fried tofu. Cook for 3 minutes.
  7. Add salt, and pepper. Stir.
  8. Turn off heat. Transfer to a serving bowl.
  9. Serve. Share and enjoy!

 

Watch the cooking video:

Pork and Chicken Adobo Recipe

Adobo is considered as the signature dish of the Philippines. Almost all meats, seafood,and vegetables can be cooked using this method. Chicken Adobo is an example of a famous adobo version that is gaining popularity around the world.

Pork and Chicken Adobo

This simple dish that once captured the palate of Filipinos is now making its debut to the world’s kitchens. Another good adobo recipe is the Pork Adobo. This recipe has many versions; almost all families have their unique way of cooking this dish. From the four basics ingredients of  vinegar, soy sauce, peppercorns, and dried bay leaves, other components were added to produce unique pork adobo dishes. Imagine how good both dishes are. What if they are combined into one? Absolutely awesome! Go on and ask your Filipino friends about this. I’m sure that they were able to try Pork and Chicken Adobo at least once.

If you are into the Paleo Diet and want to see how at least Chicken Adobo is done the Paleo way, check this Paleo Chicken Adobo Recipe.

Try this adobo recipe and let me know what you think.

Pork and Chicken Adobo Recipe
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 1/2 lbs pork belly, chopped
  • 1 1/2 lbs chicken, cut into serving pieces
  • 3 to 4 pieces dried bay leaves
  • 2 teaspoons whole peppercorn
  • 1 head garlic, slightly crushed
  • 6 tablespoons vinegar (white or sugar cane)
  • 3/4 to 1 cup soy sauce
  • 1 tablespoon oyster sauce
  • 3 tablespoons brown sugar
  • 1 cup water
  • Salt to taste
  • 3 tablespoons cooking oil
Instructions
  1. Heat oil in a pan
  2. Once the oil becomes hot, add the garlic. Cook until the color turns golden brown.
  3. Remove the garlic and set aside. Add pork and chicken. Cook for 5 minutes or until the color turns light brown.
  4. Add whole peppercorn, bay leaves, oyster sauce, soy sauce, and water. Let boil and simmer until the meat gets tender.
  5. Add the sugar and stir.
  6. Pour-in vinegar and let boil.Simmer until most of the liquid evaporates.
  7. Add salt to taste. Put-in the fried garlic, stir, and cook for 2 minutes.
  8. Serve. Share and enjoy!

 

Watch the cooking video:

Chicken Feet Adobo

Chicken Feet Adobo is a chicken feet recipe cooked using the Filipino Adobo way. In the Philippines and other Asian countries, chicken feet is not considered an exotic food. In fact, it is eaten by many people and more than a handful chicken feet recipes are available.

Chicken Feet Adobo

This Chicken Feet Adobo recipe is a little spicy due to the addition of dried Thai chili.If you don’t want spicy foods, you can still follow this recipe and omit the chili.

I find this Chicken Feet dish best eaten with hot steamed rice for lunch or dinner. This also makes a good “pulutan”: It goes well with all kinds of drinks.

I like the taste of this dish. I am more into spicy dishes; the spice in this dish gives it the kick that I wanted. I also enjoy the gooey texture of the chicken feet.

Try this Chicken Feet Adobo recipe and let me know what you think.

Chicken Feet Adobo
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb chicken feet, cleaned
  • 1/2 cup soy sauce
  • 2 tablespoons vinegar
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon whole peppercorn
  • 3 pieces dried Thai chili
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 3 to 4 pieces dried bay leaves
  • 5 cloves garlic, crushed
  • 18 tablespoons cooking oil
  • 1 1/2 cups water
Instructions
  1. Heat cooking pot and pour-in 16 tablespoons of cooking oil.
  2. Fry the chicken feet until color turns light brown. Set aside.
  3. On a clean pot, heat 2 tablespoons of cooking oil.
  4. Saute garlic and dried chili.
  5. Put-in the fried chicken feet, soy sauce, and water. Let boil.
  6. Add the dried bay leaves, whole peppercorn, oyster sauce, salt, and sugar. Stir and simmer until chicken feet becomes tender.Note: add water as necessary.
  7. Add vinegar and stir. Cook for 5 minutes more.
  8. Turn-off heat, and then transfer to a serving plate.
  9. Serve. Share and enjoy!

 

Watch the cooking video:

Adobong Isaw Recipe

Getting ready for Oktoberfest? Aside from the great tasting beer that you are planning to try, have you though of the perfect “pulutan” (appetizers or beer food) to match your beer with? Sure, there is always the popular Sisig. Sinuglaw and Sizzling Gambas sound good too. If you love something exotic, trying Spicy Chicken Feet, Grilled Isaw, Chicharon Bituka, or Chicharon Bulaklak makes definite sense. The reason why I’m asking is because I have a spicy and tasty “pulutan” recipe here that you ought to try; it is called Adobong Isaw. This Adobong Isaw Recipe is not new nor is it the best selling bar food (some bars in the Philippines serve this though); however, the mere simplicity of this recipe makes this special – in my opinion. To those who do not eat innards or exotic foods, please excuse this post. You may want to try the Inihaw na Liempo (Grilled Pork Belly) or Inihaw na Pusit (Grilled Squid) instead.

Adobo (or inadobo) has always been the most popular method of cooking among Filipinos (There is an ongoing debate that Sinigang is now the most popular and common. What can you say on this?). Almost anything from meat to vegetables can be cooked adobo style and innards such as small intestines are no exception — which is the main ingredient of this Adobong Isaw recipe.

While thinking of drinking beer with good pulutan sounds exciting, let me remind you that you should also think of your safety after enjoying your drinks. Plan ahead; have a designated driver; do not drive or operate machinery while intoxicated with alcohol. Be safe everyone!

Try this Adobong Isaw recipe and let me know what you think.

Adobong Isaw

Adobong Isaw Recipe

Ingredients

  • 2 lbs pig or cow’s small intestine
  • 1/2 cup soy sauce
  • 1/4 cup vinegar
  • 6 cloves garlic, crushed
  • 1/2 cup cooking rice wine
  • 1 teaspoon whole peppercorn
  • 6 pieces dried Thai chili
  • 4 1/2 cups water
  • 3 teaspoons salt
  • 4 pieces dried bay leaves
  • 1 teaspoon sugar
  • 3 tablespoons cooking oil

Watch the cooking video:

Cooking Procedure

  1. Pour 4 cups water in a cooking pot, apply heat, and let boil.
  2. Add 2 teaspoons salt, 2 pieces dried bay leaves, and cooking wine.
  3. Put-in the small intestine and simmer until tender.
  4. Remove the tender intestines, turn-off heat, and cut the intestines into 2 inches length. Set aside.
  5. Heat a wok or frying pan then pour-in cooking oil.
  6. Sauté garlic and dried chili.
  7. Put in the intestine and cook for a minute.
  8. Add whole pepper corn, bay leaves, soy sauce, vinegar, and 1/2 cup water then let boil.
  9. Stir the mixture then add salt and sugar. Cover and simmer for 15 minutes or until the liquid evaporates.
  10. Transfer to a serving plate and serve.
  11. Share and enjoy!

Number of servings (yield): 6

Pork Adobo Recipe

Pork Adobo is pork cooked in soy sauce, vinegar, and garlic. This is considered by many as the Philippine’s national dish because of its popularity, ease in preparation, and long storage life. Adobo is not only limited to pork and chicken, other meats, seafoods, and vegetables such as squid, goat meat, veal, beef, shrimp, river spinach can also be cooked this way. This Pork Adobo Recipe is one of the easiest and best that you will find.

Pork Adobo

There are different variations in cooking this dish (sometimes called regional versions). This recipe is the most common and simplest of them all. I’ll try to feature other Adobo variations such as the Batangas Adobo and the Ginataang Adobo in our future posts. This Pork Adobo Recipe that we have here is the common version of pork adobo.

Try this simple yet satisfying Pork Adobo Recipe and let me know what you think.

Pork Adobo Recipe
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 lbs pork belly
  • 2 tbsp garlic, minced or crushed
  • 5 pieces dried bay leaves
  • 4 tbsp vinegar
  • 1/2 cup soy sauce
  • 1 tbsp whole pepper corn
  • 1 cup water
  • salt to taste
Instructions
  1. Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour
  2. Heat the pot and put-in the marinated pork belly then cook for a few minutes
  3. Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour
  4. Put-in the vinegar and simmer for 12 to 15 minutes
  5. Add salt to taste
  6. Serve hot. Share and enjoy!

 

Watch the cooking video: