I would like to share with you a recipe that is a hit with my kids and is often requested of me in potluck parties. Am proud to say this is original (as they say, just add another ingredient and you can claim it's original). I have taught many housewives here how to prepare this but they say the original is always best.
Simmering in low fire will enrich the flavor.Not it's ready to be served.My Adobo a la Japon1/2 kg pork
1/2 kg chicken legs or wings
1 1/3 cup soy sauce
1 1/3 cup vinegar
Grated black pepper
3 pcs laurel leaves
Minced garlic
1 tablespoon sugar
5 eggs
2 blocks of deep-fried bean curd (atsuage)
Slice pork into cubes of desired sizes. Slice the deep-fried bean curd into 1-inch cubes. Hard-boil the eggs in a separate kettle. Marinate the meat in soy sauce, vinegar, grated black pepper, laurel leaves, half of the minced garlic and sugar for ten minutes in a stewpot and simmer in low fire until half cooked. Separate the pork and chicken from the broth. Fry pork and chicken in a pan with other half of the minced garlic while pouring broth a spoonful at a time until the meat is a little brown. Be sure to leave at least one half of the broth in the stewpot. Put the eggs and the deep-fried bean curd together with the meat into the stewpot with the remaining broth. Simmer until the meat is tender and the broth almost dries up . Adjust to your taste by adding sugar, soy sauce or vinegar.
Eaten best with a glass or two of red wine. I'll share more self-styled recipes when I have the time. Next is Mechado.
Linkback:
https://tubagbohol.mikeligalig.com/index.php?topic=12695.0