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Chicken and Pork Adobo Recipe

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This recipe for Chicken and Pork Adobo, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Hanrahan
Added: Wednesday, October 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup palm vinegar
1 head of garlic, crushed
10 pcs. black peppercorn, crushed
1 bay leaf
2 T. rock salt (or Kosher)
4 T. soy sauce
2 lbs. chicken, cut into pieces/parts
1 lb. pork, cut into 1-inch by 2-inch pieces (I use country-style spareribs)
1 1/2 - 2 cups water
cooking oil for frying

Directions:
Directions:
In a saucepan, combine vinegar, garlic, peppercorns, bay leaf, salt and soy sauce. Put in chicken and pork in pan and let soak for 30 minutes to one hour. Add water and let simmer uncovered until tender, about 1 hour. Strain sauce; set aside. Heat cooking oil and brown the meat and garlic. Pour the sauce over the meat in the pan. Stir once and then cover and simmer until sauce thickens. Serve with rice.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
Adobo is the national dish of the Philippines and can be prepared many different ways. This recipe is the one my mother-in-law, Clarita, uses. You can find palm vinegar in Asian markets that carry Filipino products; otherwise, white vinegar works just fine.

 

 

 

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