August 25 - Filipino Adobo Revisited

I am pretty sure that if a non-Filipino is familiar to some Filipino dishes, one of these dishes would be adobo. Adobo can be cooked with chicken or pork, or even both.

Although Filipinos can enjoy more ethnic and regional dishes, they would opt for adobo as a default dish to share in a potluck gathering simply because it's non-intimidating yet appetizing. It is best enjoyed with plain white rice and steamed vegetables.


Adobo (8 servings)

Ingredients:
2 lbs pork tenderloin, cut into 1" cubes
1.5 skinless, boneless chicken thighs
1/2 cup white wine vinegar
1/2 cup soy sauce (preferably Silver Swan)
5 cloves of garlic, peeled
1/8 cup whole black peppercorns
1 tbsp brown sugar
5 bay leaves
1/4 cup olive oil







Preparation:
Mix the vinegar, soy sauce, garlic, peppercorn, and brown sugar . Pour it over the meat pieces and marinade overnight.



Cooking Time: (1 hour)
Together with 1/4 cup of olive oil and 5 pieces of bay leaves, cook the meat pieces and the marinade in a large pan over medium to low heat for 55 minutes.
Turn to high heat for the last 5 minutes,to lightly brown the meat pieces.