Adobo (Philippine Chicken and Pork Stew)
Keys: Poultry Meats Philippine Philippines Filipino Asian Oriental
Yield: 1
Ingredients:
1 cup distilled white vinegar (or cider vinegar)
1 cup water
2 tbl peeled and crushed garlic
2 tsp salt
2 x pieces of bay leaves
1/2 tsp freshly ground black pepper
1 lb chicken, cut into serving pieces, Chinese style
2 lb pork butt, cut into cubes
soy sauce
oil
Method:
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.
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.
~Angelique~
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