Adobo (Philippine Chicken And Pork Stew)
 
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 
afterwards, 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. 
 
1 cup  distilled white vinegar (or cider vinegar)
1 cup  water
2 Tbsp  peeled and crushed garlic
2 tsp  salt
2 piece  of bay leaves
  half teaspoon freshly ground black pepper
1 lb.  chicken, cut into serving pieces, chinese style
2 lb.  pork butt, cut into cubes
  soy sauce
  oil
 
 
add vinegar, water, garlic, salt, bay leaves and pepper into a large 
casserole. bring to a boil. add the meat, cover and bring to a boil. 
simmer and cook for about 30 minutes. sprinkle liberally with soy sauce 
and cook for an additional 10 minutes. remove met and reduce sauce. remove 
sauce to a bowl. put oil into the casserole and brown cooked meat. drain 
oil from the casserole, and return the reduced sauce back with the meat. 
 
serve with rice. 
 
source: http://www.tribo.org/filipinofood/adobo.html 
 
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(ID: 13367) Mirror: rec.food.recipes: Thu, Apr 10, 2003


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