Best 3 Lisas Adobo Recipes
Embark on a culinary journey to savor the tantalizing flavors of Lisa's Adobo, a symphony of Filipino flavors that promises an explosion of taste. This iconic dish, deeply rooted in Filipino cuisine, is a testament to the country's rich culinary heritage. With its perfect balance of tangy, savory, and slightly sweet notes, Lisa's Adobo is a versatile dish that can be enjoyed with rice, noodles, or even as a filling for tacos. Whether you're a seasoned cook or just starting your culinary adventure, Lisa's Adobo is an absolute must-try. This article presents a comprehensive guide to mastering this delicious dish, featuring three variations that cater to different preferences and dietary restrictions. Dive into the classic pork adobo recipe, a timeless favorite that showcases the harmony of pork, soy sauce, vinegar, and garlic. For a lighter option, explore the chicken adobo recipe, which offers a healthier alternative without compromising on flavor. And for those seeking a vegan delight, the tofu adobo recipe provides a plant-based twist on this beloved dish, delivering a satisfying and flavorful experience. Each recipe is meticulously detailed, ensuring that every step is clear and easy to follow. With Lisa's Adobo, you'll embark on a culinary adventure that will leave your taste buds dancing with joy.
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 FAVORITE CARNE ASADA MARINADE
I've tried many marinade recipes for carne asada, and this is our family favorite!
Provided by Lisa Arlotti
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time P1DT40m
Yield 12
Number Of Ingredients 14
Steps:
- Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
- Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
- Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 5.7 g, Cholesterol 25.3 mg, Fat 14 g, Fiber 1 g, Protein 15 g, SaturatedFat 3.2 g, Sodium 640.4 mg, Sugar 2 g
ADOBO BISAYA
Adobo is a pork or chicken recipe, marinated in soy sauce and vinegar, its up to your preference if you are going to marinate it or let the sauce mix simmer with the pork and then fried...there are a lot of ways to cook adobo...but you will sure love this!
Provided by Chef BASYAT
Categories Pork
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- combine all ingredients in a pan, simmer until tender or the liquid will reduce to half.
- then add cooking oil.
Tips:
- To make the adobo sauce, start by sautéing garlic, onions, and ginger in oil until fragrant.
- Add soy sauce, vinegar, bay leaves, and peppercorns to the pot and bring to a boil.
- Reduce heat to low and simmer for 10 minutes, or until the sauce has thickened.
- Add the pork belly to the pot and cook for 1 hour, or until the meat is tender.
- Add the hard-boiled eggs and cook for an additional 15 minutes.
- Serve the adobo with rice and enjoy!
Conclusion:
Lisa's adobo is a delicious and easy-to-make Filipino dish that is perfect for any occasion. The adobo sauce is flavorful and tangy, and the pork belly is tender and juicy. This dish is sure to be a hit with your family and friends.
Here are some additional tips for making Lisa's adobo:
- If you don't have pork belly, you can use pork shoulder or chicken.
- You can adjust the amount of soy sauce and vinegar in the adobo sauce to suit your taste.
- If you like a spicy adobo, you can add some chili peppers to the sauce.
- Serve the adobo with rice, vegetables, or your favorite side dish.
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