Asian cuisine is popular in restaurants, grocery stores and cooking classes, but less people are aware of the rich mix of asian spanish influences that is filipino food. Chicken and Pork Adobo is just one example of this rich heritage.
- Chicken and/or Pork
- Soy Sauce
- Vinegar
- Bay Leaves- Whole
- Star Anise
- Peppercorns 1 Tablespoon
- Garlic- 1/2 bulb
As in many Asian and Pacific Island dishes, Soy Sauce is one of the basic components of this dish. Filipino soy sauce (toyo) is preferred, but this is often harder to locate than many of the Chinese and Japanese soy sauces. Filipino soy sauce has a softer/more subtle flavor, so look for a soy sauce that is in this range. Also, many Filipino chefs combine several soy sauces to get the flavor that they are seeking. Many Filipino chefs feel that Kikkoman soy sauce is their last choice when making Adobo if they do not live in a location where Filipino soy sauce is commercially available. If you live in such a location, many stores are now carrying greater varieties of soy sauce, or look in stores such as World Market, which offers many imported food items.
Adding a sharper flavor to the sauce is Vinegar. Distilled White Vinegar is the best, but Apple Cider Vinegar can also be used. Spices are of vital importance to this dish to add depth to the soy sauce and vinegar base. You will needStar Anise, Garlic (approx. 1/2 clove) Bay Leaves andPeppercorns. Choose a white meat-- either Chicken and/or Pork. The combination of the two meats adds and additional dimension to the dish.
- Start with a large stock pot or slow-cooker. In equal proportions, add the vinegar and water to cover the meat. Approximately 1 Cup of each will cover 3 lbs. of meat. Add 3-4 whole star anise and bay leaves (to be later removed)
- Crush 1 clove of garlic and 1 T peppercorns using a mortar and pestle to a fine paste and add to the dish. Alternatively, finely chop the garlic and either add the peppercorns whole or use a pepper grinder.
- Cook at a medium boil until meat is tender and falls apart when moved with a fork. Remove the star anise and bay leaves and stir the sauce. The sauce should be dark in color and thicker.
Adobo can be finished in the oven if you want to have a crispy skin to the chicken. It is also delicious on steamed white rice which absorbs some of the sauce. This can also mute some of the intense flavor for those who like milder dishes. Potatoes can also be cooked alongside the chicken and/or pork, however, this is a less traditional interpretation of the dish.
Adobo is known as a hearty dish which lasts a long time as leftovers because of the preservative effects of the vinegar used in its creation.
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