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Chicken Pork Adobo © Efren
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Adobo which means
marinade, sauce, or seasoning was adopted from the Spaniards. It
is a very popular dish which has sometimes been considered as the unofficial
national dish of the Philippines.
Although the name was
taken from the Spanish, the cooking method is unique to the Philippines. During
the Spanish colonialization, they have encountered indigenous cooking process
which involved stewing with vinegar which the Spanish referred as 'adobo'.
Today, the Philippine adobo has many variations but the essence will still be the same.
Here is our take on this delicious Filipino cuisine.
Try it and enjoy!
Ingredients
- Chicken (cut into pieces) – 1 whole
- Pork scotch fillet or pork spare ribs – 1 kilo
- Soy sauce – 1cup
- Vinegar – ½ cup
- Garlic (minec) 2 head
- Cracked pepper – 1 tablespoon
- Knorr seasoning – 2 tablespoon *
- Liver spread – 2 cans *
- salt to taste
- Olive oil- ¼ cup
Procedure
- Heat up a non-stick pan then put the chicken, pork, garlic, salt, and pepper. The natural juices of the pork and the chicken will come out.
- Lower the heat and let it simmer for about 30 minutes or until meat is tender
- Add soy sauce, vinegar, and knorr seasoning and let it simmer for few minutes more
- Add liver spread then mix until the sauce has thickened. Simmer further until the sauce has reduced
- Put the oil and mix until you see some caramelization on the sauce.
* Best served
with rice.
Servings : 8 persons
Preparation Time : 30
mins Cooking
Time : 1 hour
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