Thursday, July 3, 2008


[Philippino savoury-sour stewed pork ('adobong baboy') or chicken ('adobong manok').]

Originally posted here:

1 LBS pork or chicken, chunk cut
2 cloves garlic, minced
1/2 teaspoon peppercorns
1 or 2 bay leaves
1/4 cup vinegar or enough to cover meat
2 tablespoons soy sauce

In a heavy saucepan, combine all ingredients. Bring to a boil, reduce heat and simmer until meat is tender and the liquid is much reduced.
If meat is still tough and there is no more stock, add 2 Tablespoons hot water and continue simmering.
When the meat is tender, brown the meat slightly in its own fat.

Note: I usually add some tomato paste and coconut milk (santen) to this.

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