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filipino chicken & pork neck bone adobo rhonda's

(1 rating)
TwoForks4U avatar
Recipe by
Rhonda E!
@TwoForks4U
Juneau, AK

This is the way I eat my Filipino Chicken and Pork Neck Bones. This picture is Chicken and Pork Neck Bones Adobo. This is a delicious soy/vinegar mixture with a lot of garlic pressurized in a pressure cooker or cooked in a crockpot 6-8 hrs and then served on a bed of rice with just a little bit of the juice drizzled over the rice. I hope you enjoy my version of Filipino Chicken and Pork Neck Bones. I got creative and used Pineapple Juice instead of chicken broth and it came out delicious.

(1 rating)
yield 4 serving(s)
prep time 5 Min
cook time 10 Min
method Pressure Cooker/Instant Pot

Ingredients For filipino chicken & pork neck bone adobo rhonda's

  • 4-5
    large pieces of chicken skin taken off
  • 2-3 lb
    pork neck bones
  • 3 lrg clove
    garlic hole
  • 1/2 c
    water
  • 1/4 c
    lite soy sauce
  • 1/4 c
    vinegar (any kind red , white or apple will work)
  • 1/8 tsp
    black pepper
  • 1-2
    bay leaves
  • 4 oz can
    dole pineapple juice
  • if you want to just use one meat you can, but i was taught this way
  • *DO NOT USE SALT* THIS RECIPE DOES NOT NEED ANY SALT IT WILL RUIN BY BEING TO SALTY

How To Make filipino chicken & pork neck bone adobo rhonda's

  • 1
    Skin your chicken and put meats into a pressure cooker or crockpot. *Note if you don't have a pressure cooker you will need to simmer this for about 1 hour or more on the stove. Or cook in a crockpot for 6-8 hours on low. For this picture I used the crockpot.
  • 2
    Put the water, soy sauce, vinegar, garlic, bay leaves and pineapple juice in the pressure cooker/crockpot/pot then mix it.
  • 3
    Add your pieces of chicken/pork neck bones and then pepper the top of the meat.
  • 4
    Put the lid on the pressure cooker and cook for 8 minutes. *If using a crock pot cook on low for 6-7 hours. Take chicken out if it is tender before the neck bones are done and set aside in a covered container. When neck bones are done submerge the chicken pieces back into the juices with the pork neck bones.
  • 5
    Serve on a bed of white steamed rice and put a spoonful of the cooked juices over the rice and chicken.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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