Pork (or Chicken or both) Adobo
Discussion
This is an excellent and very simple meal that is great with plain boiled rice. Taught to me by a Philipino lady when I was a kid. It's also "cured" and lasts ages without needing refrigeration to keep it.
Get a pile of pork and/or chicken pieces cubed. I prefer the slightly more fatty cheaper pieces of pork. I haven't done this with chicken, but is common in the Phillipines.
Cover in a bottle of malt vinegar - water it down as much as 50:50 - but aim to have the meat covered by about an inch if liquid.
Lots of pepper, a few garlic cloves, bayleaves. Good glug of soy sauce.
Leave to marinade for as much as an hour. Bring to the boil, then simmer for another hour or so.
It will stink a bit at first but that goes away... the resultant pieces of meat are excellent.
You want to simmer it until there is only just a bit of "vinegar-juice" left.
Serve on plain boiled rice, then cover in the vinegar-juice reduction.
Delish! I especially like it with fresh sliced tomatoes and sauerkraut.
Get a pile of pork and/or chicken pieces cubed. I prefer the slightly more fatty cheaper pieces of pork. I haven't done this with chicken, but is common in the Phillipines.
Cover in a bottle of malt vinegar - water it down as much as 50:50 - but aim to have the meat covered by about an inch if liquid.
Lots of pepper, a few garlic cloves, bayleaves. Good glug of soy sauce.
Leave to marinade for as much as an hour. Bring to the boil, then simmer for another hour or so.
It will stink a bit at first but that goes away... the resultant pieces of meat are excellent.
You want to simmer it until there is only just a bit of "vinegar-juice" left.
Serve on plain boiled rice, then cover in the vinegar-juice reduction.
Delish! I especially like it with fresh sliced tomatoes and sauerkraut.
Edited by callisto on Sunday 14th February 21:19
Try using the vinegar made from coconuts, the white cloudy one.
Some people also remove the chicken and pork bits from the remaining sauce and give it a quick fry to caramalise the outside then return to the sauce.
For something to eat with this I like achara (spelling?) it is a pickle/relish made from green unripe papaya. Grated then immersed in hot vinegar with a lot of ginger and sugar, pinch of salt .Ready in two days. Also great with asian barbecue.
Some people also remove the chicken and pork bits from the remaining sauce and give it a quick fry to caramalise the outside then return to the sauce.
For something to eat with this I like achara (spelling?) it is a pickle/relish made from green unripe papaya. Grated then immersed in hot vinegar with a lot of ginger and sugar, pinch of salt .Ready in two days. Also great with asian barbecue.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff