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Title: Pork and Chicken Adobo
Categories: Filipino, Pork, Chicken, Ceideburg 2
Yield: 1 servings
1 Chicken (about 1 to 1 1/4
-kilos)
1/2 kg Pork
3/4 c Native vinegar [Use any
-white vinegar. S.C.]
1 tb Black pepper
Salt to taste
1 Head garlic, pounded
1/2 c (approx.) water
lg For frying
2 tb Soy sauce
3 Chicken livers
2 tb Water
Cut chicken into serving pieces and the pork into 2 inch squares.
Place in a saucepan and add vinegar, black pepper, salt and garlic.
Let stand for about 1 hour. Remove chicken.
Boil and then simmer pork first in the mixture until almost tender.
Add chicken and simmer. When this sauce mixture becomes dry add
about 1/2 cup water. Simmer for about 30 minutes or until meats are
almost tender. Fish out the garlic from the adobo sauce and fry in a
little lard. Remove pork and chicken from adobo sauce and brown. Add
soy sauce and the adobo sauce to the meat. Continue cooking until
tender. Pound the liver and combine it with 2 tablespoons of water.
Add to sauce to thicken. Simmer for about five minutes.
From "Favorite Filipino Recipes" by Pat Limjuco Dayrit. Paul Hamlyn
Pty Limited. Dee Why West, New South Wales. 1975.
Posted by Stephen Ceideburg; January 24 1991.
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