My husband told me that he have had the opportunity to demonstrate how to cook “Pinoy Adobo” with one Christian Indian family one Christmas Eve while he was in Khartoum Sudan Africa as an OFW. Indeed, he said that it was very hard to forget the very satisfying feeling he experienced for being able to add a sumptuous delicacy in a dinner table occupied mostly by special Indian foods in an occasion that is so special with Christians.
As he happily told me, while they eat together the dinner, he can still remember how proud he was as a Filipino receiving praises for just simply preparing a food that is so common but special in the heart of Filipinos. He knows that his good Indian friends are still enjoying the “Pinoy Adobo” today and have had shared the recipe with their friends as well.
Hispanic in name but truly Philippines in origin, “PINOY ADOBO” is definitely one of the most popular dishes among Filipinos throughout the whole Philippines archipelago of 7,107 islands. Pinoy Adobo is cooked and prepared differently depending on the region, but its unique magical taste will always satisfy each and every Filipino and of course every foreigner who will have the luck to be able to eat and or taste our Pinoy Adobo.
Pork Adobo or Chicken Adobo or Pork and Chicken Adobo or simply Pinoy Adobo is a Philippines indigenous cooking method involving chicken and pork marinated in a sauce of vinegar, garlic, soy sauce, browned in oil and simmered in the marinade.
Most often, Pinoy Adobo is either prepared for pork or chicken or a combination of both. It is slowly cooked in vinegar, crushed garlic, bay leaf, black peppercorns and soy sauce until it became brown. Others, however, prefer first to pry the chicken and pork before being slowly cooked along with the marinated sauce to achieve a desired crisp characteristic of the meats.
Due to vinegar, as primary ingredient that inhibits or slowed down the growth of bacteria, Pinoy Adobo has a long shelf life and taste better as days passed by and therefore serves a lot of purpose.
Adobo can be found in almost all Philippine occasions and gatherings and is best served hot with rice. It is the dish common in pack lunches or the dish conveniently prepared to last for a week.
• 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
• choice of either 1 kilo of pork or 1 kilo of chicken
• 1 head garlic, minced
• 1/2 yellow onion, diced
• 1/2 cup soy sauce
• 1 cup vinegar
• 2 cups of water
• 1 teaspoon paprika
• 5 laurel leaves (bay leaves)
• 4 tablespoons of cooking oil or olive oil
• 2 tablespoons cornstarch
• Salt and pepper to taste
• 3 tablespoons water
Standard Cooking Instructions:
• In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
• Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
• Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
• Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
• Add salt and/or pepper if desired
• Bring to a boil then simmer for an additional 5 minutes.
• Serve hot with the adobo gravy and rice.