myFresha-licious: Adobo: Dry Type

Adobo: Dry Type

I posted my experimental yet successful dry pinatisang manok yesterday which is almost similar to my dry chicken adobo.

Now, I am posting  my recipe on dry adobo – may it be pork or chicken or a combination of both.

Ingredients :

Chicken cuts    – 10 pcs. or pork, cubed  – 250 g

(or you can have 5 pcs chicken cuts and 150 g. pork)

Sugar  –  2 tsp

Light soy sauce  – 5 tbsp

Dark soy sauce – 1 tsp

Vinegar – 5 tbsp

Water              – enough to cover the meat

Soya oil  – 1 tbsp

Garlic, chopped or diced – 6 cloves

Pepper & MSG to taste

For the chicken, choose the thigh part and do include the chicken ass (mi paborito).  Pork belly part is the best for adobo or any part basta mataba (yum yum)  (Ayaw ni Frederick ng taba! At ayaw niya akong kumain ng taba 🙁 paminsan-minsan lang naman noh!) I also use cane or cider vinegar as it gives more flavor to the adobo compared to using plain white vinegar.

Cooking Procedure :

1) Saute the garlic and meat in oil.  As usual, never heat the oil before adding the garlic (heated oil has a detrimental effect on our health regardless if you are using “healthy” oils).

2) Let it simmer for 5 minutes or more to allow the meat to release it’s own oil.

3) Mix the soy sauce, water (1 cup), sugar, pepper & MSG then add to the sautéing meat.  Add more water enough to cover all the meat.

4) Let it cook until all the liquid evaporates leaving only the oil.  Fry the meat on it’s own oil for 2 minutes while stirring continuously.

Pork adobo and ginisang mungo are my favorite combination. Or adobo and banana with ice-cold coke zero (drooling…)

– sharosem (4September2010)