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Pork / Chicken Adobo Recipe

Estimated cooking time: 50 minutes. Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.

Adobo Ingredients:

1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or

choice of either 1 kilo of pork or 1 kilo of chicken

1 head garlic, minced

1/2 yellow onion, diced

1/2 cup soy sauce

1 cup vinegar

2 cups of water

1 teaspoon paprika

5 laurel leaves (bay leaves)

4 tablespoons of cooking oil or olive oil

2 tablespoons cornstarch

Salt and pepper to taste

3 tablespoons water

Adobo Cooking Instructions:

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.

Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.

Add salt and/or pepper if desired

Bring to a boil then simmer for an additional 5 minutes.

Serve hot with the adobo gravy and rice.

Adobo Cooking Tips:

You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

Tilapia with Ginger Sweet & Sour Sauce | aka. LP 14 - Fish Escabeche | Lasang Pinoy (LP) is Ala Espanola

INGREDIENTS: Tilapia filets Salt Flour

Salt the filets and lightly flour. Shake off excess flour. Pan fry the tilapia until both sides are golden and set aside.

In a bowl or mixing cup mix the following for the sauce: 1/4 cup cider vinegar 4 Tbsp. Soy Sauce 1/2 cup water 2 Tbsp. HOT Banana Sauce (ketchup can be used as substitute) 4 Tbsp. sugar 1 Tbsp. corn starch

Mix all the ingredients above and set aside.

In a skillet, saute’ the following: 3 cloves Garlic, sliced thin 1 large Onion, sliced 3 Tbsp Ginger, cut into strips 3 medium Tomatoes, seeded and chopped 5 bird chilis (leave whole or slice if more spiciness is preferred) 2 Tablespoons of Olive Oil Black pepper

Heat the oil and saute’ the garlic, onions and ginger until fragrant. Add the tomatoes and chilis and let it cook for a couple of minutes while stirring. Stir up the sauce mixture to blend it again, and pour into the pan with the vegetable. Stir continuously until it comes to a boil and thickens. Adjust the seasonings, crack some black pepper over the sauce and stir.

At this point you can either put the fish filets into the sauce or spoon the sauce over the fish when plating as in this case.

Other variations of this dish