Jul 17, 2009

CHICKEN & PORK ADOBO "Pinoy style"

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Adobo Ingredients:


  • 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
    choice of either 1 kilo of pork or 1 kilo of chicken
  • 1 head garlic, minced
  • 1/2 yellow onion, diced
  • 1/2 cup soy sauce
  • cup vinegar
  • 2 cups of water
  • 1 teaspoon paprika
  • 5 laurel leaves (bay leaves)
  • 4 tablespoons of cooking oil or olive oil
  • 2 tablespoons cornstarch
  • Salt and pepper to taste
  • 3 tablespoons water
Adobo Cooking Instructions:


  • In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
  • Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
  • Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
  • Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
  • Add salt and/or pepper if desired
    Bring to a boil then simmer for an additional 5 minutes.
  • Serve hot with the adobo gravy and plain rice.


Watch the Video!! click the link Below:

Chiken & Pork cooking

http://www.youtube.com/watch?v=0gxY_dtY4Ec

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