1 (14-ounce) can fat-free, less-sodium chicken broth
8 garlic cloves, crushed
1 bay leaf
How to Make It
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add pork pieces; cook 4 minutes, browning on all sides. Add soy sauce, water, peppercorns, chicken, vinegar, broth, garlic, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and increase heat to medium-high; simmer 20 minutes or until liquid is slightly syrupy. Discard bay leaf.
Wow. This is one of my favorite Cooking Light receipes ever. My mother-in-law makes the best Adobo in the world, but this comes relatively close. This is such a quick and cheap recipe. I made it the night before since I know from experience that Adobo is better the next day, plus it's always nice to come home and have dinner already prepared. It took no time at all to toss everything together. This is going to be a very regular dinner for our family from here on out. I think I might double the recipe next time to have lots of leftovers.
I am from the islands. Hawaii that is. I have a ton of Filipino relatives who make adobo.
To be fair, while this is not your typical or traditional method of making adobo, it could be said that is one of MANY versions of this dish.
I myself am on a restricted sodium diet and this recipe would serve my purpose most definitely. I would however, substitute the rice wine vinegar for apple cider vinegar and use a lot less of it. Everything else, I'd leave as is as even my Filipino relatives use bay leaves extensively in their dishes.
Here in Hawaii, when you really like the food you're eating, you'd say it is ONO or broke the mouth or it's a winnah. While I'll rate my modified recipe an "ono", I'd rate this recipe, as it is, as a winnah! As for making it again, yes I would.
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