Recipe: Adobo
Adobo is such a staple food in the Pinoy household. It is easy to cook, cheap, and doesnt really spoil easily. If you go to the house, you’d be guaranteed a version of Adobo cooking every week.
We have different favorites: I personaly like Adobo with grated liver, Edil loves Adobo floating in oil and cooked in vinegar, and the kids like it with potatoes and boiled eggs. I also love how my Mom cooks Adobo Chicken with much vinegar and there are adobo flakes as well.
From Lakwatera’s blog:
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 45 mins – 1 hour
Serves: 8-10 people
2 lbs pork belly, sliced 2 inch cubes
1 lb chicken, cut into small pieces
1 cup white vinegar
2 cups water
1/2 cup soy sauce
2 tablespoons peeled and crushed garlic
3 bay leaves
1 teaspoon black peppercorn
1/4 cup to 1/2 cup of brown sugar (adjust according to taste)
4-6 large eggs, hard boiled and halved
2 large potatoes, quartered, rinsed, and submerged in water
1/2 cup peanut oil for frying
Procedure:
Combine all the first group of ingredients (except chicken) bring to a rapid boil then simmer for 20 minutes or until meat is cooked halfway. Add chicken, remove bay leaf and continue simmering for another 25-30 minutes, until chicken is cooked all the way through and pork is tender. Add water as needed. Adjust seasoning with salt and freshly cracked black pepper.
Fry potatoes in hot oil until the outside is crisp. Add boiled eggs just before turning the heat off. Transfer to a serving platter and top with fried potatoes. Do not let the potatoes touch the sauce to prevent it from getting soggy.
Serve hot over steam rice.
Pointers:
Heat affects the flavor of pepper. Cracked black pepper looses its flavor as you cook it, so whenever you use it, try to season twice, once before or during cooking and again adjust seasoning before finishing the dish.
Starchy crops tends to darken when exposed to oxygen. To prevent this, rinse well under tap water and submerge in water until ready to cook.
Adding potatoes and eggs to this dish actually extends it, giving you more serving.
