Chicken/ Pork Adobo

Pork / Chicken Adobo Recipe from: http://www.filipinofoodrecipes.net/

Estimated cooking time: 50 minutes. Adobo is the most popular Filipino dish enjoyed by all. Adobo is typically served with steamed white rice. There are a lot of other versions, like some use brown sugar, others just simmer the meat in the sauce till tender while others like this recipe adds a browning of the meat step.  You can try a variety of Adobo in the Philippines and in different websites.  But however it is cook an adobo dish always becomes a favorite.  Some mix both pork and chicken in one dish others just do only pork or only chicken.  Your choice...

Adobo Ingredients:

1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken

1 head garlic, minced

1/2 yellow onion, diced

1/2 cup soy sauce

1 cup vinegar

2 cups of water

1 teaspoon paprika

5 laurel leaves (bay leaves)

4 tablespoons of cooking oil or olive oil

2 tablespoons cornstarch

Salt and pepper to taste

3 tablespoons water


Adobo Cooking Instructions:

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.

Add the pork and chicken to the pan. Add 2 cups of water, soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.

Add salt and/or pepper if desired

Bring to a boil then simmer for an additional 5 minutes.

Serve hot with the adobo gravy and rice.

Adobo Cooking Tips:

You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.