I don't cook this as often because it is just way too laborious to make. Hubby has been asking for weeks and I finally relented. And only because he gave me a new Dell Axim X50 Deluxe as a belated Christmas gift.
I boiled pieces of skinless chicken breasts and pork spare ribs in a pot with, oh about a hundred cloves of minced garlic, freshly ground pepper which gives a more intense peppery taste than using whole peppercorns (just our way, anyway), vinegar, and soy sauce. As all the olds say, "do not stir the pot until the vinegar gets cooked". I've been following that adage.
Once all the meat is cooked and tender, start braising. Fry each pieces (in batches)until brown in enough EVOO (my choice, that's all, and which is what I only use eversince I started cooking). Transfer all browned meat back into the marinade where they were boiled and simmer until sauce is reduced to 50%. This intensifies the flavor of the dish even more.
Serve with hot steamed rice and sliced fresh tomatoes. Heaven!
P.S. EVOO = extra virgin olive oil
And as Batjay would say, the kicker is when the rice is a little lutak (soft).
6 comments:
nung nasa pilipinas pa ako, may coralyns na take away adobo sa ortigas, pasig which i always eat during lunch.
simple lang: hot steaming rice na binalot sa dahon ng saging na may toppings na chicken pork adobo, one whole tomato, one skinless langgonisa, one hard boiled egg and a partridge in a pear tree. hehehe.
adobo sauce is poured over rice, of course. in this version, the adobo does not have any toyo. my mom cooks this as well and it is equally as yummy.
pero it is yummy naman with or without toyo. incidentally, my kaopisina na intsik talked to me this morning. he wants the recipe to jet's pork adobo. hehehe. pinatikim ko kasi sila once and they can't forget how good it tastes.
nung nasa pilipinas pa ako, may coralyns na take away adobo sa ortigas, pasig which i always eat during lunch.
simple lang: hot steaming rice na binalot sa dahon ng saging na may toppings na chicken pork adobo, one whole tomato, one skinless langgonisa, one hard boiled egg and a partridge in a pear tree. hehehe.
adobo sauce is poured over rice, of course. in this version, the adobo does not have any toyo. my mom cooks this as well and it is equally as yummy.
pero it is yummy naman with or without toyo. incidentally, my kaopisina na intsik talked to me this morning. he wants the recipe to jet's pork adobo. hehehe. pinatikim ko kasi sila once and they can't forget how good it tastes.
In my in-law's house, adobo is served with ripe bananas na super sweet dapat. Parang contrast sa asim at alat ng adobo.
BTW, skinless chicken? Parang adobo does not taste the same without the fat... hehehe
Will this html tag point to my blog? Subok lang. :)
sassy -- i know, skinless chicken. but the pork has way too much fat already. this morning, there was about an inch of jellied fat on top of the dish. nope, i didn't take it out. yung nga ang masarap, eh!
hi purplegirl! wow, i haven't tried fying the meat after i boiled it -- i've seen other friends who cooked adobo do it. hmmm, masubukan nga!
I can't stop staring at your adobo pictures -- grabe, ang sarap tingnan (I'm sure mas masarap matikman :) ). May I ask a question though? What's your proportion of toyo to suka? Kung secret, OK lang...don't worry. I swear, I haven't found one Pinoy restaurant in the entire So. CA that can make good adobo. Not one!
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