Adobo is Filipino’s all-time favorite dish. A classic one inherited from our great colonizers the Spaniards but definitely filipinized to adopt to our palate. Adobo is so versatile we can almost do it with different kinds of meat, fish or even vegetables. Try this beautiful blending of chicken and pork simmered to perfection! Take note that they taste even better the next day!
Ingredients:
half a kilo of chicken cut into serving pieces
half a kilo of pork cut in cubes (about 3- 4 inches)
one clove of garlic, minced
1 tsp of grated ginger
1 tsp of peppercorn (pamintang buo)
1 tsp of sugar
1/4 soy sauce
1/4 cup of vinegar
2 tbsp of cooking oil
Procedure:
The secret to any adobo is the marinating sauce. And the key to its success is slow cooking. In a salad bowl mix half of the pounded garlic, with sugar, peppercorn, vinegar and soysauce; mix well. Put the cut chicken and the pork into this mixture and cover it. Let it marinate for about 24 hours. The next day put the marinated chicken and pork along with the sauce plus half a glass of water in a casserole and cover it. Let it simmer slowly over medium fire until the juice of the meat has come out and the sauce has reduced. Remove the cover of the casserole then put the cooking oil and the remaining garlic freshly pounded. Fry them altogether. Best served with pandan rice and eaten with your hands!
Tagged: adobo, Chicken adobo, garlic, ginger, pork adobo, pork chicken, soysauce, vinegar
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thank you,kasi ngayon may idea na ako kung paano magluto ng pagkaing pinoy…love it!…
when do i add the ginger?thanks
ADD 3 STALKS OF POUNDED LEMON GRASS (CUT AND REMOVE THE LEAFY PART) AND ADD TO YOUR ADOBO. IT ADDS MORE TASTE AND FLAVOR.
TO MAKE IT MORE DELICIOUS, ADD 1 KNORR CUBE, 3 PCS OF DRIED BAY LEAVES. PROPORTION OF VINEGAR TO SOY SAUCE IS 2 IS TO 1. IF YOU PUT 1/4 CUP OF SOY SAUCE, THE VINEGAR MUST BE 1/2 CUP. TRY IT AND I AM SURE IT WILL BE MORE DELICIOUS.
BY THE WAY, USE THE BEEF KNORR CUBES.