Adobo is the most famous Filipino dish that I know. The essential ingredients in this dish are soy sauce (toyo) and vinegar (suka). The cooking style and flavor varies though in different provinces. And the version that I like most the dried (tuyo) version because I find it more savory and you can taste all the flavors in the meat.
Recipe by: Homebasedchef
- 250 grams Chicken
- 250 grams Pork
- 2 tablespoons Garlic
- 2 tablespoons Onion
- 1/2 cup Soy Sauce
- 1/4 cup White Vinegar
- 1/4 cup Water
- 2 tablespoons White Sugar
- 2 tablespoons Olive Oil
- 1/8 teaspoon Rock Salt
- 10 grams Spring Onion
- 1/8 teaspoon Black Pepper
PREPARE THE INGREDIENTS – Chop the garlic. Slice the onion. Cut the chicken and pork into pieces.
COOKING INSTRUCTIONS – Put the pan to medium heat, add olive oil and sauté the garlic and onion.
Add the pork and season with salt and pepper and then stir fry. Using the tongs, press down the skin on the pan. You may hear cracking sounds, don’t be afraid, it’s all good 🙂 Sear all sides of the pork until it becomes golden brown. I later decided to cut the pork into smaller pieces to cook faster.
Add in the chicken, skin side down. Season with salt and pepper. And just like the pork, sear all sides.
Add in the soy sauce and vinegar and let it simmer for 15 minutes.
Adjust the flavor to your liking by adding water, sugar, salt and pepper. Simmer until the chicken and pork absorbs the liquid and releases their own fat.
Garnish with chopped spring onions. Serve with hot steamed rice and enjoy! @homebasedchef
You may add chili if you want it spicy.
You may add potatoes or hard boiled egg after the chicken if you want additional flavor and texture.
You may add sliced tomatoes on the side to balance out the saltiness.
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