Long overdue post. Sorry blog for neglecting you for two years.
I have been distracted.
As a comeback, I would like to share an all time Filipino favorite that can be served at any occasion (Yeah, you may have read this recipe from some other blog but this is my version.).
Yes, the adobo is served in many versions depending on which region of the Philippines you go into. Some people would like their adobo cooked omitting the soy sauce and replacing it with anatto (achuete) juice, some preferred it with thick coconut milk, others would make it Hawaiian style by adding pineapple chunks.
Yet be it ever so humble, there is no place like home. I would always go back to my aunt's original cooking.
So, enough of the blahs and on with the recipe.
Ingredients:
1 kilogram chicken cut into serving pieces
3/4 kilogram pork cutlets or pork spareribs cut into bite size pieces
Marinade and sauce:
1/2 cup of vinegar
1 cup of soy sauce
1 1/2 cups of water
1 1/2 cups of water
1 head garlic chopped finely
1/2 tablespoon of black pepper
2 pieces bay leaves
Mix vinegar, soy sauce and water and marinade the chicken and pork pieces for an hour.
After an hour place the marinated chicken and pork along with the marinade on a pot or on a wok.
Add the garlic, bay leaves and pepper and bring to a boil.
Once it is boiling, remove the lid and simmer until three quarters of the marinade is already evaporated and the pork starts to seep out its oil.
Drain the remaining sauce and set aside.
Fry the cooked chicken and pork in its own oil until it is semi-crisp and pour the remaining sauce again to the meats.
Remove bay leaves and serve hot.
