Are you looking for ways on how to cook chicken pork adobo? Well, here are the ingredients and procedures.
Though adobo is considered the dish that can represent the Philippines, it can also confuse foreigners. Why? Because this has hundreds of versions and the main ingredients vary.
Well, no one can blame us. We always want to elevate the flavor of the original adobo and since it’s purpose is to lengthen the lifespan of the meat, we do it in every main ingredient that we know.
The most common and probably, the most-sought version of adobo features chicken and pork meat. It’s called, come on, from the name itself, chicken pork adobo.
Just like any other sauce dish, I want my adobo with little but wild and thick sauce. I don’t want soupy adobo.
- 1/2 kilo chicken, chopped in small pieces
- 1/2 pork, chopped
- 1 cup of water
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 2 tablespoon white sugar
- Laurel leaf
- 1 tablespoon finely chopped basil leaves
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon butter
- pepper and seasonings
- In a pan add the chicken, pork, soy sauce, vinegar, water, onion, garlic and sugar. Put into boil for about 30 minutes on a high fire. Wait for some of the water to evaporate.
- Add the basil leaves and laurel leaves. Mix well.
- Add the butter, pepper, and seasonings. Mix well.
- Wait for the sauce to thicken.
- Serve with steaming rice and enjoy.
- You can also add hard-boiled eggs, potatoes, eggplants, and many more. Check samu’t saring adobo here.
- If you want a darker adobo, add more soy sauce. But, you should also add more sugar.
What do I like about this chicken pork adobo is that it will not spoil easily and as days go by the meat will soon absorb all the liquid making it very tasty and I just loved that.