My Chicken and Pork Adobo. No Jefe Imad, I did not buy it prepared from a Chinese Restaurant.
We had Team Dinner (Spanish and Italian) sometime on April 2012 and each one volunteered to bring a dish native to one’s country. Being the only Filipino in a group composed mainly of Spanish and Italian people, except Aimee and Veronica who are both Americans but were originally from Cuba and Colombia, respectively, I cooked and brought along our very own “Chicken and Pork Adobo.” (Oohh, just the thought make me hungry!). A friend, Ivy, informed me before that the best Adobos are those that are cooked with a 1 is to 1 proportion; eg. 1 cup of Soya Sauce is to 1 cup of Vinegar.
They had been asking me for the recipe ever since, and always, I tell them I will be sending it. Tomorrow. Mañana. Morgen. Bukas. I was on my 34th week of pregnancy that time, and I was feeling really lazy and all – with my mind only on my baby. I was also planning that once I go on Maternity Leave, which is a week or two after that really nice dinner at Veronica’s home, I would then go ahead and prepare the recipe.
I say “prepare” because I actually didn’t have a recipe. I prepared/cooked the dish out of feelings and taste and that sense of familiarity.
I was not able to write down the recipe because I gave birth of the 4th day of my first week on Maternity Leave. And the days following that – busy Mom.
Here goes my recipe. (Again, am writing this down with my sense of familiarity).
500 g pork belly (I usually use the one with fresh fats, yummy! You can also use lean meat if you prefer but I still prefer the fats! :p)
500 g chicken (thighs, drumsticks, breasts, etc.)
1 cup soy sauce (I find Kikoman to be the best so far)
1 cup vinegar
1/2 cup water
3 cloves garlic, crushed
salt and pepper (black peppercorn more preferable) to taste
2-3 pcs bay leaves
3 tablespoons brown sugar (or white, depending on which is available)
3 pcs potatoes, cut into cubes
3 pcs sweet potatoes, also cut into cubes
4 tablespoons cooking oil
Mix the pork, chicken, soy sauce, vinegar, water, and the crushed garlic together in a pan. Bring to a boil or until the pork and chicken are cooked and tender. Mix in the sugar, salt, bay leaves and pepper. Let it simmer. (I actually like that I let this mixture simmer a bit longer or until I see that the sauce is almost dried out). Set aside.
In a frying pan, fry the potatoes and sweet potatoes until golden brown. Remove and place potatoes and sweet potatoes in the pan with the meat and sauce.
In the same pan (with the same oil, of course), fry the meat from the sauce mixture until golden brown (or a bit crispy if you wish). Pour in the sauce mixture with the potatoes and bring to a boil!
Adjust taste depending on your preference – peperry, sweet, salty, sour.. The secret of Adobo. You can cook it and prepare it in your own distinct way.
PS. Aside from the potatoes and sweet potatoes, I also use pineapples (cut into cubes) sometimes. You can use 1, a combination of 2, or all 3 in one dish. Hmmmm..
Serves its purpose better with hot steaming rice!!
(I finally did it!!!!!!)
This post is dedicated to the Bella Cubana-Italiana Mama to be – Aimee, our beautiful and ravishing and not to mention Wafa Jefa Veronica, and to Imad. -Eh? Si, Imad. Jefe Calvo. :p
Morgen (Dutch) – tomorrow
Mañana (Spanish) – tomorrow
Bukas (Filipino) – tomorrow
Si (Spanish) – yes
Eh? (I am not sure) – eh? **an expression asking similar to ‘huh?’
Excerpt from Wikipedia –
Adobo (Filipino: “marinade,” “sauce” or “seasoning”) is the name of a popular dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in a sauce of vinegar and garlic, browned in oil, and simmered in the marinade. It has sometimes been considered as the unofficial national dish of the Philippines.
Although it has a name taken from the Spanish, the cooking method is indigenous to the Philippines. When the Spanish conquered the Philippines in the late 16th century and early 17th century, they encountered an indigenous cooking process which involved stewing with vinegar, which they then referred to as adobo or adobado, the Spanish word for seasoning or marinade. Dishes prepared in this manner eventually came to be known by this name, with the original term for the dish now lost to history.