Comida Kraft
Recipe Box

Fabulous Philippine Main Dish

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What You Need

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Make It

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  • Cut the roast into 1" squares. Heat the olive oil to the point of beginning to smoke slightly. Fry 6 whole cloves of garlic without burning them, and then remove. With the oil smoking, throw the meat in quickly to sear while stirring. Have ready to add: paprika, Accent, salt & pepper, soy sauce & red wine vinegar. After adding these ingredients, put the lid back on and continue to cook at medium heat for an additional 15 minutes.
  • At this point, turn the heat to simmer, and let cook for an additional 1 1/2 to 2 hours. Also, for best results, a heavy pot with a tight fitting lid would be ideal. The broth to cook the rice will be made from the onions, the bell pepper & the other 4 cloves of garlic. Leave the vegetables in large pieces to ease the straining of the broth. The broth MUST cook 2 hours before straining.
  • The pickling spices and the bay leaves MUST BE GROUND TO A FINE POWDER. Because of the extreme aromatic tendencies of the pickling spices, please execute care in how much you use so as not to overpower the flavor of the Adobo. Therefore, 1 heaping tablespoon of the pickling spice mix for every 2 cups of rice is the best measure to use. Add the spice mixture to the broth with your rice and cook as usual.


Pork is the meat of preference for me. However, boneless chicken works well with this recipe also, except that the flavor may not be quite as rich. This is NOT a recipe that works with beef.

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