By Request

By Catherine Kekoa Enomoto

Wednesday, April 16, 1997

ByCraig T. Kojima, Star-Bulletin
Adobo is frequently made with pork, but the vinegar
and garlic seasoning also goes well with chicken and turkey.

Go with Adobo

LUDY Montenegro Solheim shares a recipe for adobo, a Philippine national dish of braised chicken or pork.

"Do not add water," says Solheim, of Visayan/Spanish ancestry, when explaining her style of adobo cookery. "You never put water when you cook adobo." She also adds a twist of whole cinnamon or star anise to her adobo.

A native of Negros Oriental, Philippines, Solheim is completing an "International Cooking" book, due out next year. She is a Kailua caterer with Thanksgiving specialties of boneless turkey and leche flan. A 1980 "Christmas Hawaii" story in Sunset magazine featured her handmade parols, or Christmas lanterns, and Philippine-style crispy roast leg of pork prepared with lemon grass.

Elizabeth "Aunty Kapeka" Kauo Gifford of Kauai requested adobo recipes.

Basic Pork Adobo

(After "Still Many More of Our Favorite Recipes"
by Maui Extension Homemakers Council)

3 pounds lean pork, cut in 1- to 2-inch serving-size pieces
1/2 medium onion, chopped
4 cloves garlic, mashed
1 teaspoon peppercorns
1 or 2 bay leaves, optional
1 cup vinegar or enough to cover meat
1/2 hot water, optional
4 tablespoons soy sauce, optional
1 tablespoon salt

In a heavy saucepan, combine all ingredients. Bring to a boil, reduce heat and simmer with cover slightly ajar until meat is tender and all liquid evaporates.

If meat is still tough and there is no more stock, add the 1/2 cup hot water and continue simmering. When meat is tender, brown the meat slightly in its own fat.

Makes 10 (6 ounce) servings. Serve hot, with steamed rice.

Variations: Substitute skinless chicken thighs in place of pork. Also, if desired, substitute 1/2 cup wine vinegar and increase water to 1 cup.

Approximate nutritional analysis per serving, using boneless pork: 200 calories, 7 grams total fat, 2.5 grams saturated fat, 85 milligrams cholesterol, 1,100 milligrams sodium.
Per serving, with chicken, using skinless boneless thighs: 170 calories, 5 grams total fat, 1.5 grams saturated fat, 115 milligrams cholesterol, 1,130 milligrams sodium.*

Chicken Adobo

(By Ludy Montenegro Solheim of Kailua)

5 pounds chicken thighs
1/2 cup vinegar
1/2 cup soy sauce
1 tablespoon sugar
1 whole cinnamon stick or 1 whole star anise
1 clove garlic, smashed
10 pieces peppercorn
2 bay leaves

In a kettle, place chicken, then add remaining ingredients. Cover and cook on high heat for 5 minutes. Reduce heat to medium and cook for 45 minutes. If extra-tender chicken is desired, cook on low for 45 minutes longer. Makes 11 (6.5 ounce) servings.

Note: To reduce fat content, leave skin on chicken during cooking to enhance flavor, then remove chicken skin before eating.

Variations: Can substitute 2-1/2 pounds chicken with 2 pounds lean boneless pork or beef; or substitute 4 pounds lean boneless pork only, sliced into desired serving-size pieces.

Approximate nutritional analysis per serving, using chicken: 350 calories, 25 grams total fat, 7 grams saturated fat, 135 milligrams cholesterol, 460 milligrams sodium.
Per serving, using chicken and lean boneless pork: 300 calories, 17 grams total fat, 5 grams saturated fat, 120 milligrams cholesterol, 450 milligrams sodium.
Per serving, using chicken and lean boneless beef: 300 calories, 17 grams total fat, 5 grams saturated fat, 115 milligrams cholesterol, 450 milligrams sodium.
Per serving, using lean boneless pork only: 240 calories, 8 grams total fat, 3 grams saturated fat, 105 milligrams cholesterol, 440 milligrams sodium.*

Turkey Adobo

(From "Ma Ke 'Ano Kuloko --
Healthy Cooking Island Style"
by Project LEAN Hawai'i, 1995, $12)

2 pounds turkey breast, cut into 2-inch pieces

1-2/3 tablespoons soy sauce
1/3 cup red wine vinegar
8 cloves garlic, peeled and crushed
1/2 teaspoon whole peppercorns, crushed
1 bay leaf

Marinate turkey 1 hour or more. In a heavy-gauged pot, place turkey with marinade. Bring to a boil, reduce heat and simmer, covered, until tender; stir occasionally to prevent scorching.

Uncover pot and raise heat to medium. Continue cooking until liquid is reduced and slightly thickened.Makes 8 servings.

Approximate nutritional analysis per serving: 130 calories, 5 grams fat, 56 milligrams cholesterol, 265 milligrams sodium.*

Asterisk (*) after nutritional analyses in the Body & Soul section
indicates calculations by Joannie Dobbs of
Exploring New Concepts, a nutritional consulting firm.

Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to

Text Site Directory:
[News] [Business] [Features] [Sports] [Editorial] [Community]
[Info] [Letter to Editor] [Stylebook] [Feedback]

© 1997 Honolulu Star-Bulletin