CHICKEN PORK ADOBO RECIPE
Adobo is the Spanish word for seasoning or marinade. The word is the first-person singular present indicative form of adobar, a Spanish verb meaning “to marinate”. This chicken pork adobo recipe is a result of the Filipino culinary ingenuity.
Adobo is also the name of a common and very popular cooking process in the Philippines; indeed it is considered a national group of dishes. Typically, pork or chicken, or a combination of chicken and pork, is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterward to get the desirable crisped edges.
You can find this recipe all over the archipelago and in any kind of eating places such as hotels, restaurants, fastfoods and in sidewalks or street eateries. The only difference is the cooking style but the flavor and texture was the essence of the true Philippine adobo.
- 500g pork, cut into large pieces
- 500g chicken, cut into large pieces
- 5 garlic cloves, smashed
- 250ml water
- 125ml white vinegar
- 75ml dark soy sauce
- vegetable oil
- pinch of salt and pepper
- 2 pcs bay leaves
- In a frying pan, add water, vinegar, garlic, salt, pork and chicken.
- Simmer until the pork and chicken is cooked through; about 15 minutes.
- Remove pork and chicken and set aside liquid.
- Add the oil and fry the pork.
- Return liquid and soy.
- Simmer gently for 5 minutes.
- Serve hot.