Many Filipinos view adobo as comfort food, something which everyone is expected to know how to make after seeing one's mother or household kusinera cook this dish a gazillion times. But every home has its own version of adobo, based on how sour or salty one's preferred palate is.
Mine tends to lean towards the vinegarey side; even growing up I would want a little bowl of vinegar, often with crushed garlic and some salt, by my plate and dip whatever in it. My left eye would sometimes close slightly in the sourness of it all, coupled with the little shiver one gets when you taste something so delicious. Now that may sound over the top, but when I like something I do not hold back!
(Image from http://www.kalynskitchen.com/2005/10/pork-cooked-in-pickling-style-adobong.html)
ADOBONG MANOK AT BABOY
1 lb lean pork, cut into 2 to 3 in cubes
1 lb chicken (some people prefer boneless thighs or breasts, cut into chunks; wings can also be used)
1 cup vinegar (preferably Pineapple, apple cider, or balsamic vinegar)
1 cup soy sauce
1 cup water
2 - 3 garlic cloves, peeled and crushed or finely chopped
1 tbsp sugar (omit if using balsamic vinegar)
1 tsp pepper
1 tsp salt (optional)
1 bay leaf
Canola or corn oil
In a large heavy-bottomed saucepan, saute the garlic in the oil over medium heat till fragrant. Add the pork and chicken, brown all sides over high heat.
Add enough of the liquids in equal portions to cover the meat --- I usually start by pouring half the amounts of vinegar, soy sauce, and water, then adjust accordingly. Add the bay leaf, sugar, salt, and pepper, and bring the mixture to a low boil. Then lower temperature and allow to simmer for at least 30 minutes, stirring occasionally.
After 30 minutes remove and discard bay leaf. Check meat for doneness.
At this point you may decide to let the adobo simmer longer, and the cooking liquid may have thickened to that sweet-sourness that characterizes adobo. Some cooks remove the meat so that it doesn't completely fall to pieces, reduce the cooking liquid by further simmering, then add the meat back to the cooking liquid.
Depending on how fatty your chicken or pork was at the start, you may end up with some rendered fat in the pan along with the cooking liquid --- for some Filipino cooks this is a major plus as you can fry the meat in its own fat and get a dry adobo which some people prefer.
Serve your adobo with rice. It tastes great with its pinsan Monggo Guisado (but that's another recipe and will have to wait another day). And of course, if ypu're like me, a little bowl of vinegar, crushed garlic, crushed freshed cayenne pepper, and salt on the side. Ang sarap!
Mine tends to lean towards the vinegarey side; even growing up I would want a little bowl of vinegar, often with crushed garlic and some salt, by my plate and dip whatever in it. My left eye would sometimes close slightly in the sourness of it all, coupled with the little shiver one gets when you taste something so delicious. Now that may sound over the top, but when I like something I do not hold back!
(Image from http://www.kalynskitchen.com/2005/10/pork-cooked-in-pickling-style-adobong.html)
ADOBONG MANOK AT BABOY
1 lb lean pork, cut into 2 to 3 in cubes
1 lb chicken (some people prefer boneless thighs or breasts, cut into chunks; wings can also be used)
1 cup vinegar (preferably Pineapple, apple cider, or balsamic vinegar)
1 cup soy sauce
1 cup water
2 - 3 garlic cloves, peeled and crushed or finely chopped
1 tbsp sugar (omit if using balsamic vinegar)
1 tsp pepper
1 tsp salt (optional)
1 bay leaf
Canola or corn oil
In a large heavy-bottomed saucepan, saute the garlic in the oil over medium heat till fragrant. Add the pork and chicken, brown all sides over high heat.
Add enough of the liquids in equal portions to cover the meat --- I usually start by pouring half the amounts of vinegar, soy sauce, and water, then adjust accordingly. Add the bay leaf, sugar, salt, and pepper, and bring the mixture to a low boil. Then lower temperature and allow to simmer for at least 30 minutes, stirring occasionally.
After 30 minutes remove and discard bay leaf. Check meat for doneness.
At this point you may decide to let the adobo simmer longer, and the cooking liquid may have thickened to that sweet-sourness that characterizes adobo. Some cooks remove the meat so that it doesn't completely fall to pieces, reduce the cooking liquid by further simmering, then add the meat back to the cooking liquid.
Depending on how fatty your chicken or pork was at the start, you may end up with some rendered fat in the pan along with the cooking liquid --- for some Filipino cooks this is a major plus as you can fry the meat in its own fat and get a dry adobo which some people prefer.
Serve your adobo with rice. It tastes great with its pinsan Monggo Guisado (but that's another recipe and will have to wait another day). And of course, if ypu're like me, a little bowl of vinegar, crushed garlic, crushed freshed cayenne pepper, and salt on the side. Ang sarap!
Comments
Post a Comment