When I was in St. Paul Pasig I had a co-teacher named Agnes. She already knew that I can cook well but then she teased me to bring lunch for the group to prove my skill. I thought of cooking adobo since it's the easiest, leaving me no hassle in preparation w/a 6:30 morning class to beat then. At lunch time everybody brought out their usual packed lunch and started indulging w/what's in front of them. It was superb according to them. She unreluctantly uttered "you will surely forget your name upon tasting Edith's adobo." From then on it has been a word of mouth how tasty my adobo was.
What are you waiting for, if you hate the name your mother gave you when you were baptized, might as well try this one.
What are you waiting for, if you hate the name your mother gave you when you were baptized, might as well try this one.
INGREDIENTS:
1/2 kg pork cubed
1/2 kg chicken cut into bite size
1/4 cup vinegar
1/4 cup soy sauce
1/2 teaspoon ground peppercorn
1 tablespoon sugar
1 head garlic crushed and minced
1 medium size onion sliced
2-3 pcs of bay leaf
1/2 cup of water
DIRECTIONS:
1. Mix all ingredients and marinate for at least 30 minutes.
2. Contain in a saucepan and let it boil uncovered. (This removes the acid taste from the
vinegar) for at least 10 minutes.
3. Cover and simmer for another 40 minutes or until pork is tender. Chicken cooks
faster than the pork.
4. Check your sauce, if it starts to dry up you can adjust by adding more water and a little
soy sauce if your pork is not done yet.
5. Continue cooking until sauce starts to thicken and gets a little oily.
6. Add salt and pepper as desired.
Tips:
If you're not on the go you may opt to remove the pork and chicken from the sauce pan after boiling for 10 mintues, heat cooking oil in a separate pan and brown the pork and chicken for a few minutes. Mix the browned pork and chicken back to the sauce and follow steps 3-6.
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