{"id":93,"date":"2010-07-16T10:50:54","date_gmt":"2010-07-16T08:50:54","guid":{"rendered":"http:\/\/mabuhaycooking.wordpress.com\/?p=93"},"modified":"2020-08-25T16:48:57","modified_gmt":"2020-08-25T14:48:57","slug":"adobong-antigo","status":"publish","type":"post","link":"https:\/\/mabuhaycooking.com\/index.php\/2010\/07\/16\/adobong-antigo\/","title":{"rendered":"Adobong Antigo"},"content":{"rendered":"<p>\u00a0<\/p>\n<h2>Ingredients<\/h2>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<ul>\n<li><strong>1 kilo (2.2 lbs) chicken or pork, cut in serving pieces <\/strong><\/li>\n<li><strong> 1\/4 cup vino blanco or five-year-old rum <\/strong><\/li>\n<li><strong> 4 tsp. soy sauce <\/strong><\/li>\n<li><strong> 5 cloves garlic <\/strong><\/li>\n<li><strong>2 tsp salt <\/strong><\/li>\n<li><strong> 1 cup vinegar <\/strong><\/li>\n<li><strong> 1 cup buko juice (coconut water) <\/strong><\/li>\n<li><strong> 1 small head garlic, crushed <\/strong><\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<h2>Directions<\/h2>\n<p><strong>1. Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper and vinegar, for at least two hours.<br \/>Drain. <\/strong><\/p>\n<p><strong>2. Fry meat till golden, pour off excess oil and add buko juice.<br \/>Simmer till tender and adobo begins to give off oil.<br \/>Fry the extra garlic and sprinkle on the adobo before serving. <\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-4-3 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"How to Cook CHICKEN ADOBO!\" width=\"525\" height=\"394\" src=\"https:\/\/www.youtube.com\/embed\/bvTG4ySB2-s?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n<div class=\"dekzp69d18abdb7c35\" ><script type='text\/javascript'>\nvar amzn_wdgt={widget:'Carousel'};\namzn_wdgt.tag='mabuhaycooking-21';\namzn_wdgt.widgetType='Bestsellers';\namzn_wdgt.searchIndex='cuisine';\namzn_wdgt.browseNode='51550011';\namzn_wdgt.title='Nouveaut\u00e9s';\namzn_wdgt.width='600';\namzn_wdgt.height='200';\namzn_wdgt.marketPlace='FR';\n<\/script>\n<script type='text\/javascript' src='http:\/\/wms-eu.amazon-adsystem.com\/20070822\/FR\/js\/swfobject_1_5.js'>\n<\/script><\/div><style type=\"text\/css\">\r\n@media screen and (min-width: 1201px) {\r\n.dekzp69d18abdb7c35 {\r\ndisplay: block;\r\n}\r\n}\r\n@media screen and (min-width: 993px) and (max-width: 1200px) {\r\n.dekzp69d18abdb7c35 {\r\ndisplay: block;\r\n}\r\n}\r\n@media screen and (min-width: 769px) and (max-width: 992px) {\r\n.dekzp69d18abdb7c35 {\r\ndisplay: block;\r\n}\r\n}\r\n@media screen and (min-width: 768px) and (max-width: 768px) {\r\n.dekzp69d18abdb7c35 {\r\ndisplay: block;\r\n}\r\n}\r\n@media screen and (max-width: 767px) {\r\n.dekzp69d18abdb7c35 {\r\ndisplay: block;\r\n}\r\n}\r\n<\/style>\r\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 Ingredients \u00a0 \u00a0 1 kilo (2.2 lbs) chicken or pork, cut in serving pieces 1\/4 cup vino blanco or five-year-old rum 4 tsp. soy sauce 5 cloves garlic 2 tsp salt 1 cup vinegar 1 cup buko juice (coconut water) 1 small head garlic, crushed \u00a0 Directions 1. Marinate the meat in the vino &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/mabuhaycooking.com\/index.php\/2010\/07\/16\/adobong-antigo\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> \u00ab\u00a0Adobong Antigo\u00a0\u00bb<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":1300,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[25,32],"tags":[73,90,126,128],"class_list":["post-93","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat","category-philippines","tag-cooking","tag-food","tag-philippines-meat","tag-pork"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Adobong Antigo - Mabuhaycooking.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mabuhaycooking.com\/index.php\/2010\/07\/16\/adobong-antigo\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Adobong Antigo - Mabuhaycooking.com\" \/>\n<meta property=\"og:description\" content=\"\u00a0 Ingredients \u00a0 \u00a0 1 kilo (2.2 lbs) chicken or pork, cut in serving pieces 1\/4 cup vino blanco or five-year-old rum 4 tsp. soy sauce 5 cloves garlic 2 tsp salt 1 cup vinegar 1 cup buko juice (coconut water) 1 small head garlic, crushed \u00a0 Directions 1. Marinate the meat in the vino &hellip; Continue reading &quot;Adobong Antigo&quot;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/mabuhaycooking.com\/index.php\/2010\/07\/16\/adobong-antigo\/\" \/>\n<meta property=\"og:site_name\" content=\"Mabuhaycooking.com\" \/>\n<meta property=\"article:published_time\" content=\"2010-07-16T08:50:54+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-08-25T14:48:57+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/mabuhaycooking.com\/wp-content\/uploads\/2010\/07\/Adobong-Antigo.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"540\" \/>\n\t<meta property=\"og:image:height\" content=\"333\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Mabuhaycooking\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Mabuhaycooking\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/mabuhaycooking.com\\\/index.php\\\/2010\\\/07\\\/16\\\/adobong-antigo\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/mabuhaycooking.com\\\/index.php\\\/2010\\\/07\\\/16\\\/adobong-antigo\\\/\"},\"author\":{\"name\":\"Mabuhaycooking\",\"@id\":\"https:\\\/\\\/mabuhaycooking.com\\\/#\\\/schema\\\/person\\\/e3395107ca2c7252fe06d97e542b03c7\"},\"headline\":\"Adobong Antigo\",\"datePublished\":\"2010-07-16T08:50:54+00:00\",\"dateModified\":\"2020-08-25T14:48:57+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/mabuhaycooking.com\\\/index.php\\\/2010\\\/07\\\/16\\\/adobong-antigo\\\/\"},\"wordCount\":101,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/mabuhaycooking.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/mabuhaycooking.com\\\/index.php\\\/2010\\\/07\\\/16\\\/adobong-antigo\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/i0.wp.com\\\/mabuhaycooking.com\\\/wp-content\\\/uploads\\\/2010\\\/07\\\/Adobong-Antigo.jpg?fit=540%2C333&ssl=1\",\"keywords\":[\"cooking\",\"food\",\"philippines-meat\",\"pork\"],\"articleSection\":[\"Meat\",\"Philippines\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/mabuhaycooking.com\\\/index.php\\\/2010\\\/07\\\/16\\\/adobong-antigo\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/mabuhaycooking.com\\\/index.php\\\/2010\\\/07\\\/16\\\/adobong-antigo\\\/\",\"url\":\"https:\\\/\\\/mabuhaycooking.com\\\/index.php\\\/2010\\\/07\\\/16\\\/adobong-antigo\\\/\",\"name\":\"Adobong Antigo - 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Ingredients \u00a0 \u00a0 1 kilo (2.2 lbs) chicken or pork, cut in serving pieces 1\/4 cup vino blanco or five-year-old rum 4 tsp. soy sauce 5 cloves garlic 2 tsp salt 1 cup vinegar 1 cup buko juice (coconut water) 1 small head garlic, crushed \u00a0 Directions 1. 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