Pork and Chicken Adobo

This is probably the most world known Philippine dish.  Even the Neiman Marcus cookbook has a recipe.  I have never met an American who did not swoon over this dish or when they find out my heritage, wanted to let me know that they have had adobo and how wonderful this is.  Though Mexico has adobo, this is very different from their version.  If you have never tried any of the dishes of the Philippines, start with this first, you will absolutely fall in love with the country when you do.

Ingredients:

1lb boneless pork shoulder (cut into large chunks)

1lb chicken thighs and/or drumsticks

10 cloves of garlic (crushed whole)

1 1/2 cups chicken or pork broth

1/3 cup soy sauce

2/3 cup white wine vinegar or coconut vinegar

2 tblsp sugar

2 tsp of black pepper

2 tblsp oyster sauce

1 Bay leaf

2-3 tblsp canola or olive oil

In a large dutch oven or pot, add all the ingredients except for the oyster sauce.  Turn the heat up and allow to boil.  Reduce to a simmer and cover; add the oyster sauce.  Allow to cook for 1 hour (check occassionally and stir) until meat is tender and liquid has reduced. Do not allow the liquid to go completely dry.  

In a separate pan, add the oil and heat.  Remove the chicken and pork pieces from the pot. Reserve the cooking liquid. Fry the meat pieces in the pan until it browns turning the meat continuously to create a nice crisp skin.  Since the meat is already done, do not over fry.  You just want to add a nice crisp outer layer.  Remove the meat from the pan and into a plate.  Spoon rice into a bowl, add the pork and chicken piece, pour some of the cooking liquid over the meat and rice.  Enjoy!

Note: In many Philippine households, the meat is not fried but enjoyed directly from the pot and over rice.  You decide.