By: Reggie Aspiras, Philippine Daily Inquirer
Ingredients:
1 kg pork belly
1 chicken, cut up
1 head garlic
1/2 c vinegar
1 tsp peppercorns
1 bayleaf
1-2 tbsp water
1 tsp sea salt
1 tbsp fish sauce (patis)
1 lemongrass (optional)
Procedure:
1. Heat saucepan. Once hot, rinse pork pieces in water and drop it straight into pan. Add 1-2 tbsp water.
2. Simmer meat until it renders its fat. Add chicken.
3. Cook meats in fat until golden brown.
4. Stir garlic, peppercorns,bayleaf and lemongrass. Saute 30 seconds.
5. Add vinegar and scrape saucepan.
6. Add enough water to cover, about 1/2-3/4 cup
7. Bring to a boil and simmer until tender.
My Notes:
I use cane or coconut vinegar.
When meats are almost tender, heat the sauce pan. Fish out the garlic from the adobo sauce and fry in a little oil. Remove pork and chicken from adobo sauce and brown. Pour adobo sauce over the meat.
Pound 3 chicken livers and combine it with 2 tbsp water. Add to the sauce to thicken.
To make Adobo with soy sauce:
1 kg pork, 1 chicken, 1 c vinegar, 1/4 c soy sauce, 1 head garlic, 2 bayleaves, 1 tsp peppercorns, water to come to about 3/4 of the meat. Cover. Simmer for an hour.
To make Adobo Flakes:
Remove the fat from the pork of the left over adobo. Shred the left over meat. Put the pork fat in a frying pan until the oil oozes out. Add 5 minced garlic cloves. Add shredded meat and leftover adobo sauce. Stir fry until you have the desired consistency of the adobo flakes. I prefer mine a bit chewy while my son prefers his looking like pork floss.
Chicken Adobo Recipe#2
Adobo Flakes by Glenda Barretto
Via: http://lifestyle.inquirer.net/16945/the-original-crispy-adobo-flakes-from-glenda-barretto-herself
Ingredients
1.2 k fresh chicken
125 ml vinegar
50 ml soy sauce
1 tbsp garlic, minced
1 tbsp sea salt
2 pcs bay leaves
1 tsp crushed peppercorns
250 ml water
Oil for frying
Procedure
To make adobo, cut the chicken into serving-size pieces and place in a casserole. Add remaining ingredients, apart from the oil, together with water and bring to a boil. Reduce heat and simmer for 40-50 minutes, then remove chicken and strain the stock.
In a frying pan, brown the chicken pieces in hot oil until crispy on all sides, then drain on absorbent paper and transfer to a platter. Reheat the stock and reduce to a thick, flowing consistency, then pour over the chicken and serve immediately.
To make Crispy Adobo Flakes, place adobo meat in a plastic bag and gently press the meat by hand. Then debone the chicken and flake its flesh. Drizzle with adobo sauce. Transfer to a baking tray and spread evenly, then let stand for at least one hour. Drain. Fry in a wok with very little oil over low heat, stirring continuously for 30-45 minutes or until chicken meat is dry, brown and crisp.
Serve with sauce on the side.
Chicken Pork Adobo Recipe#3
Manang Elena’s Adobo (Duavit Killer Adobo)
via: lifestyle.inquirer.net/.../‘lechon-kawali’-made-.adobo
1 k chicken
1 k pork liempo
½ k garlic, chopped
½ c vinegar (Datu Puti)
½ c soy sauce (Marca Piña)
20 c water
1 tbsp whole peppercorns, crushed
Marca Leon vegetable oil
In a stockpot, bring to boil all ingredients including chicken and pork. After 30 minutes, remove the chicken and allow pork to boil for another 30 minutes. Then remove pork from the sauce. In another pan, fry the chicken and pork. Strain the remaining sauce while thoroughly mashing the garlic. Return fried chicken and pork into the sauce. Reheat for a few minutes. Serve warm.
My Notes:
Yes, you read it right, ½ k garlic! This recipe is for you if you love garlic. I used the fat of the pork to panfry the chicken and pork instead of vegetable oil. I also didn't use 20 c of water. I added water to cover. Recipe#3 is a keeper.
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