Pork And Chicken Adobo Recipes

Steps:

• Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
• Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
• Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.

Steps:

• Saute onion, tomato,garlic, bay leaves and peppercorns in oil til onions are soft.
• Add Pork.
• Pour vinegar and soy sauce over the top and bring to a boil then simmer about 30 minute covered.
• Add Chicken and layer remaining onions on top.
• Simmer until chicken is done.

Steps:

• Finely dice the onion and garlic (note that this is a whole head of garlic, not just a single clove.).
• Brown the finely diced onion and the garlic in a large pot with a little oil.
• Cut the pork or chicken into 1"x1" to 1"x3" pieces. If using bone-in, just cut away some of the larger pieces from the bone.
• Add the 1 cup of vinegar and 1 cup of water to the onion/garlic.
• Bring it to a low boil at about medium-high.
• Add the meat and continue to cook at or near boiling for a minimum of 20 minutes.
• Sometime during the 20 minutes, add the balsamic vinegar (to taste). I usually cook it for more than 20 minutes. The extra time doesn't hurt the meat and actually makes it tenderer (Probably because of the vinegar).
• With about ten minutes left, add the soy sauce.
• If you cook it as long as I do (30-40 minutes), you will want to have an extra cup of water and some vinegar (white) on hand since the mixture will probably reduce too much.
• When the meat is tender, pull it out of the gravy and brown it in a little oil in a separate pan. I sometimes sprinkle a little bit of paprika on it at this point for both color and flavor.
• While the meat is browning use a cold water roux made from a one-to-one ratio of cornstarch and water to thicken the remaining gravy.
• The meat can be remixed with the gravy after browning or served separately. I usually put the meat and gravy together and serve it over the rice. Sometimes I serve the chicken and rice separately, dousing both with gravy.