Prep Time: About 10 to 15 minutes
Cooking Time: 45 to 60 minutes
Calories per serving: About 374
It has been a very hectic week but I wanted to share this with all you per my team’s request 🙂 One of our teammates who live is the west coast visited for the week. As a team, we agreed to do a cook-off at my house. Each one of us was to make something from our cultures (one is American with Italian influence, one was born and El Salvador and of course, yours truly is a Filipina).
I have made Chicken Adobo or Pork Adobo or a combination of both countless of times. It is actually one of the most prominent Filipino recipes. I knew everyone likes Adobo so I decided to go with it for this cook-off.
By the way, I have learned this recipe from my awesome mother so props to her for sharing tips with me when I was growing up.
The ingredients for Chicken-Pork Adobo are as follows:
3 Garlic Cloves, Minced
Mccormick – Black Pepper, 1 teaspoon
1/3 cup (about 5.25 tbsp) Light Soy Sauce
1/3/ cup (about 5.25 tbsp) Apple Cider Vinegar
1/3 cup tap water
1 tbsp brown sugar
1 tbsp canola or olive oil (I used olive as that’s what I had available)
1.2 to 1.5 lbs Natural Pork Boneless Center Cut Chop, about 12 oz (sliced into 2 inch cubes)
1.2 to 1.5 lbs All Natural Grade A Chicken Wings Family Pack
4 whole bay (laurel) leaves
2 small Red potatoes, cubed into 2-inch pieces
4 medium Hard Boiled Eggs (optional)
In a medium mixing bowl, combine the garlic cloves, soy sauce, vinegar, water, black pepper and sugar. Mix well until the sugar is dissolved. Set aside.
In a large pan or wok, turn to medium heat and add half of the oil. Once it’s hot enough (about a minute), add the pork and pan fry them for about 5 to 7 minutes, they will be lightly browned. Remove from pan and set aside.
Then add the rest of the oil and pan fry the chicken for about 5 minutes. Just like the pork, they will be lightly browned. Next, put the pork back into the pan and add the soy sauce mixture. Adjust the heat to medium low and add the bay leaves. Let simmer for 40 minutes to an hour. The idea is for the meat to absorb the flavors. Oh, about 35 minutes into simmering, you’d want to add your cubed potatoes and let them simmer together with the meat.
Some Pinoys would even use this soy sauce mixture as a marinade and soak the meat in it for a few hours up to overnight. Then they cook the meat in the same marinade for the same amount of time. Once ready, it’s served with warm rice. I actually used the boiled eggs for garnishing. It’s also a nice touch since they serve binalot (entrees wrapped in banana leaves) in the Philippines, usually with either boiled or salted egg.
Hmmm, now that I think about it, I made Bistek Tagalog for the cook-off itself. LOL! Pardon my memory, it’s been a very exhausting week. However, I did bring in the Chicken-Pork Adobo to work for the team’s lunch (with rice of course) and it was a hit! Lindsey also mentioned that this is one of the best chicken dishes she’s ever tried. Oh yeah, I think I made my Momma proud 🙂
Notes: If you noticed, I used wings for this. You can also use drumsticks or thighs. Most Pinoys prefer chicken with bones in a lot of our recipes since it’s more flavorful. Of course, you can also use boneless chicken if you prefer. I have also done so but I have to admit I still prefer bone-in chicken. If you’re using boneless chicken though, I recommend getting boneless thighs. Whether you’re using boneless thighs or breasts, they will need to be cut about the same size as your potatoes. As mentioned earlier, you can make just chicken adobo or just pork, it doesn’t have to be the combo.