Reggie Aspiras


Chicken and Pork Adobo
By: Reggie Aspiras


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)

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.

Tip:   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.


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