from the personal cookbook of Renzie Baluyut.
Adobo is a staple Filipino dish, which is very simple and easy to prepare: you have chicken or pork (or both) stewed in vinegar, garlic and spices. It is usually eaten with steamed rice, and can be prepared in a number of ways.
For the bachelor living solo, adobo makes for great food: not only is it easy to cook, it also doesn’t spoil easily. Which means you can cook up a large batch and refrigerate the rest for weeks- though good adobo won’t have to sit in the fridge for that long, since it gets eaten up fairly quickly.
To cook your own batch of adobo, you will need the following ingredients:
– 1/2 kilo pork, chopped into cubes
– 1 chicken, chopped in serving-sized pieces
– 1 cup cane vinegar
– 1 cup water
– soy sauce, 3 tbsps
– 1 clove garlic, crushed
– 2 pieces bay leaf
– peppercorn, or freshly ground pepper
– canola oil
Toss the chicken, pork, garlic, bay leaves and pepper into a pot. Pour in the water, soy sauce and vinegar into the pot as well, but don’t stir it.
Bring everything to a boil. Lower heat and let simmer for 15 to 20 minutes, or until chicken and pork is cooked.
Separate the chicken and pork from the rest of the sauce. Drain.
In another pan, heat up the oil. Once hot, fry the pork and chicken in it for 5 minutes, or until nice and toasty.
Take the chicken and pork out, then pour in some sauce into the oil, according to how much sauce you want on your adobo. Bring to a boil, reduce to your desired thickness, then pour onto your chicken and pork.
1. You can go with adobo that’s all chicken, or all pork.
2. If you want to make adobong puti, skip the soy sauce, and throw in some salt in its place- just a dash or two.
3. You can make adobo sa gata as well. Instead of using water, pour in your thin coconut milk. Once your adobo is boiling, pour in the thick coconut milk.
4. You can skip the frying part, if you feel like it, particularly if you’re trying to do away with less oils in your diet. The adobo can be perfectly fine without it.
To store the rest of your adobo– separate the meat from the sauce. Do the frying/reheating bit only on the portion you’re about to eat, and keep the rest in the fridge.