On Fri, 11 Feb 2005 16:28:36 GMT, "Dimitri"
> wrote:
>
> Philippine Pork Stir-Fry Adobo-Style
> Yield: 4 Servings
<snip>
>
> Source: St. Louis County Journal 2/14/96 Posted to National Cooking
> echo by: Vern Hoffman
>
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Like American stew, adobo is home cooking and as with most
home cooking, everything is to taste - so recipe proportions
are suggestions...

However, the first thing to learn about adobo is that you
need to balance the soy & vinegar - literally! Don't use
anything fancy - cider vinegar is fine. I start with equal
portions of soy/vinegar and taste it. If it's salty, I add
more vinegar and if it's vinegary - I add more soy. You
shouldn't taste one flavor over the other!

Bay should be kept to one big leaf for 2 or three pounds of
meat unless you like the taste of medicine. Additionally,
no real adobo ever has zucchini, mushrooms, and bell pepper
in it... and "real adobo" does not use green onions, it has
"real" onions (quartered) in it.

Here is a more authentic recipe (remember to taste for that
balance of soy/vinegar). Note: if you decide to use both
chicken and pork, remember the pork goes in first and is
cooked longer than chicken:

Basic Adobo Recipe
Makes: 6
approx: 2 hrs

* 3 pounds whole chicken legs
* or
* 3 pounds pork butt
* 1/2 cup vinegar
* 1/4 cup soy sauce
* 3 cloves garlic, crushed
* 1/4 teaspoon peppercorns, crushed
* 1 bay leaf, crushed (not into pieces)

Separate legs from thighs. If using pork, cut it into 1 1/2
inch pieces. In a saucepan, combine all ingredients and
bring to a boil. Cover, lower heat, and simmer for 30
minutes (45 minutes - or until tender for pork). Remove
cover and simmer 15 more minutes or until liquid evaporates
to a thick sauce.

If the chicken and/or pork is not browned enough, you can
put it on a baking sheet and broil it in the oven until
lightly browned.

Makes 6 servings.
Serve with plain white rice.


http://www.cdkitchen.com/recipes/rec...obo47428.shtml
altered "slightly" by me.



sf