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Chicken & Pork Adobo


1 cup Vinegar, cider
1 head Garlic crushed
1/2 tbsp. Black pepper
2 pieces Bay leaves
1 tbsp. Coarse salt
1/4 cup Soy sauce, dark
1 lb. Whole chicken cut into bite-size pieces
1 lb. Pork belly cut into 2 inches pieces
1 lb. Pork livers cut into 2 inches pieces
2 cups Water
1tbsp. Cooking oil for frying
1 tbsp. Brown sugar

In a big bowl combine vinegar, half of the garlic, pepper, bay leaves salt, brown sugar and soy sauce.

Add in the chicken pieces, pork belly and liver and marinate for 30 minutes or longer.

In medium heat put a sauce pan and pour the marinated meat (apart from the liver they go last to avoid to get hard) with the sauce.

Add water and simmer uncovered for 30 minutes, add the liver until sauce is slightly thickened.

Strain the meat, set aside the gravy, in a medium sauce pan, pour 1 tbsp. cooking oil and brown the remaining garlic, fry the the meat for 3 minutes.

Stirring once and return them back to the saucepan and mix the gravy again and return cooking to low heat until the gravy is thickened.

Add the liver and let it cook covered not more than 5 minutes, to avoid the liver to get tough, and serve in a dish platter.

Serve with plain rice.

Serve 6-8 people.

Simple tips and variations:
This is very delicious recipe and most every Filipino cook this, and I guessed every one who taste and eaten this food can cook this recipe.

Try to cook this dish just Chicken or just Pork, in the same cooking procedure, that's the way I do this.

I suggest that you should give a try to serve and eat the dish..........



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Last modified: May 26, 2003