October 17, 2011

Pork & Chicken Adobo

Pork & Chicken Adobo
This is my version of the Filipino Cuisine, Adobo.
We consider this as a comfort food on cold days since it's best served over freshly steamed rice.  They never turn bad.  You can store this really long.  Just freeze it and thaw as you crave for it.  The longer you store this, the better it tastes.
I have served this to my family several times, and has repeated it 
quite frequently.  I call it my escape on days I was short of time and ideas.

1/2 lb chicken cutlets, skinless, bone-in
1/2 lb pork shoulder butt, cubed
1/2 cup soy sauce, light
1/2 cup black vinegar
1 small head garlic, crushed
2-3 bay leaves
8-10 peppercorns
a dash of salt and sugar to taste **
1 cup water, enough to cover the meat

  1. Boil chicken on a pot of water.  Once it's partially cooked and all blood has surfaced, drain and wash the chicken.
  2. Put the chicken back in the pot with the pork cutlets, enough water just to cover the meats, and add all remaining ingredients and bring to a boil over high heat uncovered.
  3. Once boiled, cover the pot and continue to simmer over low-medium heat for about 30-45 minutes to cook the meat thoroughly till its tender, and the flavor has seeped in.
  4. Serve over freshly steamed rice.
*You may continue to simmer uncovered if you think it's too watery.  But keep an eye on it.  Make sure you don't burn the soysauce or it will give off a bitter taste.
**Salt and sugar is a healthy substitute for MSG.  For diabetics, use Splenda or skip the sugar.  It was used to neutralize any saltiness of the soysauce or sourness of the vinegar.
***Refrigerate to store.  This is also the best way to skim off excess fats from the meat.  Once it's cooled, the fats would surface.  That's when you scrape it off and dispose.

♥ Happy cooking! ♥
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