Chicken-Pork Adobo Recipe featured in New Western Cuisine Magazine, Page 49, Issue No. 79, January 2012
Adobo is traditional Filipino meat dish prepared in many variations that has earned international popularity for its rich and flavorful taste. With traces of Spanish influence, the basic ingredients of the meat dish are vinegar, garlic, corn pepper, and bay leaf. (Sugar, soy sauce, and beer/wine are optional additives.) Traditional slow cooking makes the meat juicy and tender while optional frying in the meat’s own lard after reduction produces the desired crispy edges.
0.5 kg pork cut to servings sizes, 0.5 kg. chicken (wings or drumstick), 10 cloves (peeled and crushed), 0.5 g. peppercorns, 1 tbs salt, 1/4 tsp. ground pepper, 6 pcs. dried bay leaves, 250 ml. vinegar, 3 tbs. light soy sauce (optional), 2 tbs sugar for glazing (optional), 250 ml. water or beer or red wine (enough to cover meat)
Caramelize the sugar and glaze the pork and chicken until golden brown. Add the spices (garlic, pepper. Peppercorns, bay leaves) and stir. Add in the liquid (vinegar, water or beer/wine) and bring to boil then cover and simmer for 30 minutes or until ¼ reduction. Add salt to taste. If crispy edges are desired, continue to simmer until total reduction and let meat fry in its own lard for about 2 minutes.
Presentation: Garnish the dish with had boiled eggs and baked tomatoes and serve with steamed rice. Pandan leaves may be added while steaming the rice for aroma.
(Note: The dish may be solely pork or chicken or a combination of both. In some case, pork or chicken livers are added during slow cooking to produce a creamy reduction).