Adobo is one of the most well known Filipino dish all over the world. A classic one inherited from our great colonizers the Spaniards but definitely filipinized to adopt to our palate. Usually made with either pork or chicken or like in this recipe combined. The meat is braised in vinegar, soy sauce and garlic.
Caviteños are fond of food terno (pairings) and did you know that adobo is typically paired with kare-kare and kilawin in Cavite City.
half kilo of chicken cut into serving pieces
half kilo of pork cut in cubes (3- 4 inches)
garlic cloves, minced
1 tsp of peppercorn
1 tsp of sugar
1/4 soy sauce
1/2 cup of vinegar
3 pieces bay leaves
2 tbsp of cooking oil
In a bowl mix half of the pounded garlic, sugar, peppercorn, vinegar and soysauce. Marinade chicken and the pork into this mixture for about 24 hours in the refrigerator. Place the marinated chicken and pork with the sauce, bay leaves and half a glass of water in a casserole and cover it. Simmer over medium fire for 30 minutes. Remove meat from the casserole to a plate. Remove the sauce to a separate bowl. Put the oil in the casserole and brown the meat. Return the sauce back in the casserole with the meat. Simmer until sauce thicken.