The most common of all recipes in Filipino cuisine is Adobo, with countless versions anyone could imagine. Adobo is basically a mixture of acid, soy sauce or fish sauce, which ever one prefers to season it, and a bit of sugar to balance the taste. And you can choose to have vegetarian version, like adobong kang-kong, adobong sitaw, etc. In typical Filipino household, if the budget allows it, they would certainly prefer to have the chicken-pork adobo or commonly called CPA.
Below is my version of Chicken-pork Adobo.
Ingredients:
1/2 kilo of chicken thigh
1/2 kilo of pork
1/2 cup of chopped onions
2 tablespoons of cooking oil
1/4 cup of minced garlic
2 tablespoons of ginger
1/4 cup of soy sauce
1/8 cup of vinegar
1teaspoon pepper
1/2 teaspoon salt
1 piece bay leaf
Procedure:
1. Clean the chicken and pork well and marinate them in vinegar, soy sauce, sugar, pepper and ginger. Leave it for at least 30 minutes in the marinade.
2. Drain the chicken and pork, and sauté onions till it caramelizes. Put the garlic in and cook only until light brown.
3. Sauté the drained chicken first until half cooked and then put the drained pork as well. Let the liquid from the chicken and pork dry up or until only the oil is the only liquid in the pan.
4. Pour in about 1 and 1/2 cup of water and the marinade as well. Put the bay leaf in and cook until the chicken and pork are tender.
This version has just enough sauce in it and I prefer it to be served the day after it is cooked.
When served the day after, heat it by adding about half a cup of water and let it simmer for 5 to 10 minutes.
Best served with steamed rice.
Below is my version of Chicken-pork Adobo.
Ingredients:
1/2 kilo of chicken thigh
1/2 kilo of pork
1/2 cup of chopped onions
2 tablespoons of cooking oil
1/4 cup of minced garlic
2 tablespoons of ginger
1/4 cup of soy sauce
1/8 cup of vinegar
1teaspoon pepper
1/2 teaspoon salt
1 piece bay leaf
Procedure:
1. Clean the chicken and pork well and marinate them in vinegar, soy sauce, sugar, pepper and ginger. Leave it for at least 30 minutes in the marinade.
2. Drain the chicken and pork, and sauté onions till it caramelizes. Put the garlic in and cook only until light brown.
3. Sauté the drained chicken first until half cooked and then put the drained pork as well. Let the liquid from the chicken and pork dry up or until only the oil is the only liquid in the pan.
4. Pour in about 1 and 1/2 cup of water and the marinade as well. Put the bay leaf in and cook until the chicken and pork are tender.
This version has just enough sauce in it and I prefer it to be served the day after it is cooked.
When served the day after, heat it by adding about half a cup of water and let it simmer for 5 to 10 minutes.
Best served with steamed rice.
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