Chicken-Pork Adobo (Ilonggo Version)

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Chicken Adobo Flakes

Chicken Adobo Flakes

I’ve been getting a coupla emails requesting for adobo recipe.

Ah, I super love adobo. I can’t seem to get enough of the fare. It’s something I can gobble up everyday! As a kid, my mom used to cook adobo quite often in our home. Hers was the flaky, crispy  version. The best version, I think. The Ilonggo version  does away with the use of soy sauce. It’s purely vinegar, water, salt, pepper, laurel leaves and LOTS of garlic. No more, no less. A solid combination of pork and chicken would be the rockstars of this viand. They’re stewed to perfect tenderness and to be eaten with garlic rice and salted egg (itlog na maalat).

Adobo is like the flagship dish of the  Philippines. Like the the curry of India, the burger and fries of America, the kimchi of Korea, the sushi of Japan! It’s made into a thousand and one versions since way back beyond memory. Ranging from sweet, sour, spicy or even sauted!  The penchant for whatever taste you have for Adobo probably depends on your ‘kinagisnan’  or the version you have been accustomed to since childhood.  This dish is so versatile that I have given it facelifts several times over. Adobo rice is one yummy variation. Just toss over the Adobo (whether flaked or chunked) into your fried rice, add some chives.  Man, expect it banging on your palate like it’s the best rice you’ve ever tried. Adobo pandesal with kesong puti (white cheese) is also a deadly combination. To me, it’s the best comfort food ever. Adobo pasta may sound greek to you but this one definitely rocks. Very similar to Oglio Olio pasta but with the meat. Heaven!

 Of course, this Adobo has been immortalized further on with all these junkfoods using “adobo flavors”. Still, it’s nothing like the real thing. It’s not something you can incorporate into your fried rice or something you can eat with your favorite Pinakurat (special vinegar).

Adobo, in whatever blend or style, to me, is the food that defines Filipino Cuisine– simple, satiating and truly succulent!

Here goes a recipe of chicken-pork adobo (Ilonggo version):

1/2 kilo chicken

1/2 kilo pork (kasim part)

1 cup vinegar

1 head of garlic, minced

water

laurel leaf

peppercorn

salt and pepper to taste

canola oil

1. Season pork and chicken with salt and pepper. Mix in garlic, vinegar and water enough to cover the meat.

2. Midway into cooking, add laurel leaf and peppercorn.

3. Bring to a simmer until tender and flaky. Add water as needed. Continue to fry until meat gets flaky and crunchy if you wish. Add canola oil as needed (pork and chicken are expected to render fat, though).

 

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8 responses »

  1. Thanks for visiting my “gimikainan” blog and introduced me to your food related personal blog. Nice and very informative blog. It’s providential that you featured an Ilonggo version of adobo. As Ilonggo, that’s one of my favorite local delicacies. Congrats. Keep up the good work.

  2. Adobo – Ilonggo version! My gosh, something to try right away! I’ll do everything right down to the presentation in a bowl. The ultimate comfort food!

  3. Hi Caren!

    This looks really yummy! Pwede ring palang lagyan ng kamatis sides ang adobo!

    I’m compiling a list of all the different ways to cook adobo in a quest to find what a true filipino adobo is today, and I’m happy to include your adobo recipe in my article at http://kumain.com/1001-adobo-recipes/. I hope you don’t mind the link from my site to yours =)

    Keep in touch!

  4. Pingback: 1001 Adobo Recipes Recipe | Kumain.com

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