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In article >, wrote:
>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
>>
>```````````````````````
>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

G'day mate,

Why "2 hrs"? The cooking time given is only ca. 45 minutes total (for
chook at least) and I find it hard to believe that it takes an hour or
so to "balance the soy & vinegar". (At a guess, the rest of the
preparation described shouldn't take even 15 minutes, should it?)

> * 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.

Cheers, Phred.

--
LID