Pork and Chicken Adobo with Tanglad

Pork and Chicken Adobo with Tanglad
Pork and Chicken Adobo with Tanglad. Adobo is the most popular Filipino dish, it is eaten by all Filipinos, regardless of social standing, It is essentially the national dish of the Philippines.

Pork and Chicken Adobo

Adobo is simple to cook and requires just a handful of ingredients. The most widely preferred traditionally is pork or chicken or a combination of both. It is slow-cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns. There are however countless variations here’s my recipe of Pork and Chicken Adobo with Tanglad.

Ingredients:

1/4 kilo chicken, cut into serving pieces, bones intact
1/4 kilo chicken liver
1/2 kilo pork, cut into serving pieces
2 thumb size ginger, skinned, sliced
1 head garlic, peeled, crushed
1 large onion, peeled, sliced
1-2 tsp. peppercorns
3-5 pieces bay leaf
2 stalk lemon grass, trimmed, crushed
1/3 cup soy sauce
1/2 cup vinegar

Pork and Chicken Adobo - Cooking Procedure

Cooking procedure:

Put in pork first in a medium size sauce pan, pour in 1/2 to 1 cup of water, add in the vinegar and soy sauce. Add all spice and aromatic ingredients, bring to a boil and simmer in medium heat for 3 to 5 minutes. Add in the chicken meat and simmer for another 3 to 5 minutes, add in chicken liver and continue to simmer for 5 to 10 minutes or until cooked and liquid has turned to an oily sauce.  Serve with a lot of rice.

See other related adobo recipe:

Adobong Manok sa Gata
Pork and Chicken Adobo, Adobong Puti
Adobong Baka
Chicken Adobo, Adobong Ilocano
Adobong Atay at Balunbalunan ng Manok
Humba, Adobong Visaya
Adobong Kambing
Paksiw na Pata ng Baboy

1 comments:

Neneth Ramos said...

very interesting

;

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