Often considered the unofficial dish of the Philippines, adobo is a stew of vinegar, garlic, soy sauce, and other spices. Michelle Valko of Seattle’s Knee High Stocking Co makes a pork abodo that is ...

This dish is incredibly simple and quick to throw together, but it does take three hours, albeit completely hands-free, to cook in the oven. If you want to make this dish but don’t have that amount of ...

Chef Jordan Andino stops by the TODAY kitchen to share a classic dish of the Philippines: Chicken and pork adobo over garlic coconut rice! Filming nude scenes helped Sarah Shahi embrace her body.

This recipe is my take on the national dish of the Philippines. It's something I adore and have always loved eating and making. Simplistic and cheap, yet incredibly delicious, this dish gets better as ...

1.In the pressure cooker pot combine the pork, soy sauce, vinegar, garlic, bay leaves, vinegar, and pepper. Set the pressure cooker to manual high pressure and set the timer to 30 minutes. Let the ...

1.Set instant pot to saute and add oil. Season pork belly with salt and pepper. Brown pork belly in the pot for approximately 2-3 minutes per side. Add onions and saute for 2 minutes, until the onions ...

An adobo marinade traditionally was used for preserving uncooked meat or fish. Pimenton is an excellent preservative. This recipe is an adaptation-the marinade is more of a rub for the meat, with only ...

1 bone-in pork butt or picnic roast (about 8 pounds) Instructions: Set slow cooker to high and place the pork butt or picnic roast inside. In a blender, add chipotle chiles en adobo sauce, pineapple ...

Derek Larsen, executive chef at Buckhead’s Anis Cafe & Bistro, is an avid proponent of the alchemy of braising. “It takes a cut of meat that is tough or inedible when grilled or pan-seared and ...