Apr 4, 2005

Island Flavours

There's nothing more Filipino than adobo! The flavour is just as tantalizing as the 7,107 islands!

Classic Pinoy Adobo

1/2 kilo pork liempo, cubed
1/2 kilo chicken, sliced into bite size pieces
1/3 cup garlic, chopped
1 tsp whole black peppercorns
1/4 cup vinegar
2 pcs bay leaves
2 tbsp fish sauce
3 cups chicken/pork stock
1 tsp brown sugar
2 T soy sauce


1. Wash pork and chicken pieces. Heat a heavy saucepan and brown the pork. Set aside.In the same saucepan, brown the chicken.Set aside. Put the pork back into the pan and add the chopped garlic after roasting. Add the vinegar and scrape the brown bits from the bottom of the pan. Add the bay leaves, whole peppercorns and soy sauce. Add 2 cups of stock and simmer the mixtue.

2. When the pork is half done, add the chicekn and the remaining stock and continue cooking until the pork is tender and the chicken is cooked through.

3. More stock may be added until the desired tenderness is achieved. However, the trick is adding just a little stock at a time so that the flavor of the stew is not lost. Season to taste with fish sauce and sugar.


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