Adobo is considered the national dish of the Philippines. This dish consists of chunks of chicken or pork or both cooked in soy sauce, vinegar, bay leaf, lots of garlic and whole peppercorns. The stew is allowed to cook until the meats are tender and the remaining sauce slightly thickened. Some people prefer their adobos dry which may entail frying them afterwords, while others prefer them moist served in their original sauce. As a style of cooking, it can be applied to fowl, fish, shellfish and vegetables.
Chicken & Pork Adobo
- 1 cup distilled white or cider vinegar
- 1 cup water
- 2 tbs. peeled & crushed garlic
- 2 tsp. salt
- 2 bay leaves (laurel)
- ½ tsp. freshly ground black pepper
- 1 pound chicken, cut into serving pieces
- 2 pounds pork butt, cut into cubes
- soy sauce
- vegetable oil
- Combine the vinegar, water, garlic, salt, bay leaves & pepper into a large casserole.
- Bring the mixture to a boil.
- Add the meat to the mixture and stir.
- Cover the Casserole & bring to a boil.
- Simmer & cook for about 30 minutes.
- Sprinkle liberally with soy sauce
- Cook for an additional 10 minutes.
- Remove the meat & reduce sauce.
- Remove sauce to a bowl.
- Put oil into the casserole & brown cooked meat.
- Drain oil from the casserole,
- Return the sauce to the meat.
- Serve with rice.