The Bubble Chef
cooks whatever your heart desires...
Wednesday, April 28, 2004
Special Chicken and Pork Adobo
If the Philippines had a national dish, it would have to be adobo. It has become one of the most popular dishes in this country mainly because of its flavor. What most people often think of when they hear the word is a stew with the basic elements of chicken and pork in a sauce of soy sauce, white vinegar, garlic and peppercorns. However, the variations are endless, and whether served dry or moist, the unique flavor of its subtle sourness is always present. Almost anything can be cooked adobo-style: beef, fish, shellfish, and vegetables, in addition to pork or chicken, are excellent.
Today, Im gonna share with you the secret in our adobo-style of cooking. As an addition, I combined it with cubed potatoes that served as a thickening agent of the sauce. The finished dish should last for four to five days because of the vinegar used in preserving the dish. Served it with white rice.
Ingredients:
1 pound pork loin, cut into chunks
1 3-pound chicken, cut into serving pieces
1/2 cup Pork liver, finely chopped
1 head of garlic, crushed, portioned into two
1/2 cup soy sauce
3/4 cup white vinegar
1/2 tablespoon freshly ground black pepper
3 medium size potatoes, cubed
1 tablespoon butter
1 teaspoon all purpose flour
3 tablespoon vegetable or corn oil
3 pcs. laurel (bay leaves)
Method:
Bring to a boil the Chicken and pork together with the liver, soy sauce, vinegar, garlic, bay leaves and black pepper. Let it simmer for half an hour.
Remove the chicken and pork pieces from the pot and saute them in garlic and oil in hot pan. Add small amount of soy sauce over the meat for extra color.
Meanwhile, add the cubed potatoes in the sauce and continue to boil the pot until it is reduced in half. Pour the sauce over the meat, add butter and flour and stir until the sauce thickens. Add salt to taste. Serve hot.
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Today, Im gonna share with you the secret in our adobo-style of cooking. As an addition, I combined it with cubed potatoes that served as a thickening agent of the sauce. The finished dish should last for four to five days because of the vinegar used in preserving the dish. Served it with white rice.
Ingredients:
1 pound pork loin, cut into chunks
1 3-pound chicken, cut into serving pieces
1/2 cup Pork liver, finely chopped
1 head of garlic, crushed, portioned into two
1/2 cup soy sauce
3/4 cup white vinegar
1/2 tablespoon freshly ground black pepper
3 medium size potatoes, cubed
1 tablespoon butter
1 teaspoon all purpose flour
3 tablespoon vegetable or corn oil
3 pcs. laurel (bay leaves)
Method:
Bring to a boil the Chicken and pork together with the liver, soy sauce, vinegar, garlic, bay leaves and black pepper. Let it simmer for half an hour.
Remove the chicken and pork pieces from the pot and saute them in garlic and oil in hot pan. Add small amount of soy sauce over the meat for extra color.
Meanwhile, add the cubed potatoes in the sauce and continue to boil the pot until it is reduced in half. Pour the sauce over the meat, add butter and flour and stir until the sauce thickens. Add salt to taste. Serve hot.
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