Second Version of Filipino Adobo

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE READ MY DISCLOSURE FOR MORE INFO.

Filipino Chicken and Pork Adobo

Today I have a great guest post by: Jerome Villanova sharing one of his favorite dishes to make from his native country the Philippines.

 

Jerome had been residing in New York since 2001 and works in the healthcare field and is a native of the Philippines!

Jerome credits his family for teaching him his cooking skills! His favorite types of food to cook are Greek, Cipriani, Turkish and of course his foods from his native country of the Philippines! “Filipino food will always be soul food to me”

Jerome loves to travel, enjoying the nightlife in New York City, and the outdoors. Some of his favorite vacation destinations are Israel, Germany, and Miami. He likes to try various foods from different cultures and draws inspiration for meals he prepares.

Ingredients:

For every pound of chicken and/or pork you will need:
1. Head of fresh garlic (never powder)
2. 1 Tbsp WHOLE peppercorns
3. 3-4 dried Bay Leaves (Laurel)
4. 1/3 Cup Silver Swan or any Filipino-brand Soy Sauce (Kikkoman is too sweet)
5. 1/3 Cup Coconut Vinegar (Cane Vinegar is a good substitute but NOT Apple Cider, white is not ideal but is a fair option)


Directions:

1. Cut the chicken and/or pork into cubes and set aside. Peel and crush the fresh garlic cloves.
2. Mix the meat with all the wet and dry ingredients in a medium Dutch oven or any suitable cooking vessel that has a cover.
3. Refrigerate overnight or at least for a few hours.
4. Place Dutch oven on low to medium heat and cook for 20 to 30 mins. covered but stir occasionaly.
Note: If you’re doing mixed Chicken and Pork Adobo you need to separate the chicken from the pork…
5. Once the sauce starts to get darker and caramelize, drain it in a fat-separator or decanter but make sure to leave a little bit of the sauce with the meat.
6. Continue to cook the meat with the remaining sauce until it reduces and browns the meat. Some people prefer crisping the meat somewhat.
7. Thin the sauce of excess fat and then pour it back with the meat.
8. Traditionaly, Adobo is served with white rice and a side condiment of fresh chopped plum or Romano tomatoes mixed with…… a few tsps. of Patis (fish sauce). Enjoy!!

Check out these other Filipino dishes featured on MealswithMark

Filipino Bistek

Version One of Chicken Adobong

Leave a Reply

Your email address will not be published.


*