Friday, July 24, 2009

CHICKEN AND PORK ADOBO (v.2)

This recipe is tastier, and has a thicker sauce, may take a bit longer to prepare because of the sautéing, and it has more ingredients in it. If you think this is a lot for one meal, you may choose to keep the other half in the freezer, like I do and reheat and/or fry it the next time. Adobo keeps well in the refrigerator for about 1 week, but longer than that, I think you need to freeze it to keep its freshness.

Ingredients:
¾ kilo Pork belly cut in 2 in. cubes
¾ kilo Chicken, cut into smaller serving sizes
2 Large onions, diced
1 small can Liver Spread (optional)
1 tbsp Corn oil for sautéing
2 Heads Cloves of garlic peeled & smashed (you can put more if you really like garlic, this will add more aroma to the Adobo)

Marinade:
1 Tbsp. Freshly Ground black pepper
1 cup Soy Sauce
½ cup Vinegar
3 pcs. Laurel leaves (optional, if you like the flavor of laurel)

Directions:
In a large bowl combine the pork and chicken, pour the marinade. Mix very well and let it stand for at least 30 minutes to 1-hour, or if you want, marinate it overnight.

In a large pot, heat 1 Tbsp. of corn oil and sauté garlic until a bit golden brown then add the onions stir. Next, drain the pork belly and chicken of marinade then add it to the sautéing garlic and onion (set aside the marinade, we’ll use it later), and sauté it for 10 minutes on medium high heat, mixing it very well.. Then add the marinade, Stir well and let it simmer for about 10 minutes on medium heat, stirring occasionally to avoid burning. At this point you may add the liver spread, and if you like it to be more saucy, add about ½ cup of water, if not, just let it continue to simmer for another 10-20 minutes or until tender, stirring occasionally. Adjust taste by adding salt if needed and remove laurel leaves before serving! Serve hot rice topped with adobo. Enjoy!..

Note:
This is another version worth trying if you get tired of the simple version. And if you’re like my husband who likes his Adobo fried and a bit crispy, during the last stages of cooking process, when the pork is almost done, get a frying pan, put some of the adobo in it with a bit of the sauce and stir away till’ it turns to the crispiness you want.

10 comments:

Goryo said...

Natakam naman ako sa post na ito... bandang mag-aalas-singko ng umaga mapapabukas ako ng ref at mag-hahanap ako ng pagkain similar sa post mo... (TALAP!!)

jodi said...

i love chicken adobo and everytime i had the chance to cook, my family are encouraging me to do this one...

Beng said...

i will try this para maiba..sawa na nga yung panganay ko sa masabaw na adobo. thanks for sharing c",)

reanaclaire said...

Leah..hi..greetings to u...U are a very good cook too.. great to come by to visit your bloggie...

Beng said...

i tried this ngayon lang...ang sarap nga! thanks for sharing ha.

Hi! I'm Grace said...

Hi Leah. How was your weekend? :)

Momma Bams said...

Hello po Ms. Lea..

I have to try this version para maiba naman. Seems you have lots of recipe posts, i gotta check them all just in case. Thanks for sharing =)

Leah said...

Hello guys,
Thanks for visiting my blog, please come often as i'll be posting new recipes regularly. Happy Blogging!

dhel M. said...

katakam naman yan :-) masubukan nga...

rjs mama said...

i love chicken and pork adobo; i'll try your recipe

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