I realize I have been remiss in posting this classic Chicken and Pork Adobo recipe in my blog. The Filipino adobo is such throw together and simmer affair that I always forget that maybe some people would require a recipe guide.
My kind of Chicken and Pork Adobo is tostado. I usually let it boil till there’s no more liquid left and the leftover oil is used to fry the meat. This would leave a tasty almost fried adobo goodness. This is my second adobo this week and I hope you enjoy it!
My Tostadong Chicken and Pork Adobo Recipe
1/2 kilo Pork Adobo Cut
1/2 kilo Chicken Adobo Cut
1 head garlic, peeled and minced
1 tbsp patis (fish sauce)
½ teaspoon pepper corns
2 bay leaves
1 cup water
½ cup vinegar
¼ cup vinegar (1)
¼ cup soy sauce
1 tablespoon oil
3 to 4 Thai chili peppers, stemmed and chopped
salt to taste
In a pot, add pork, chicken, patis and vinegar (1) and bring to a boil till liquid is evaporated and meat is almost golden.
Add garlic, peppercorns, bay leaves, water, vinegar and soy sauce. Over medium heat, bring to a boil for about 10 minutes and let liquid evaporate. Lower heat, let meat be fried in the rendered oil for about 10 minutes or until meat is golden brown.
Season with salt to taste. Serve hot.