Adobo Recipe – Adobong Tagalog

This adobo recipe is something I learned from my father who hails from Laguna.  It is sometimes called the white adobo because of the absence of soy sauce.    You can use either pork or chicken or a combination of both for this dish.  I prefer using a combination as the pork fat will give added flavour.  The simplicity of this adobo dish actually makes the flavour of the chicken and/or pork really come out. 

Ingredients :

1 whole chicken cut into adobo serving size

1 kg pork pigue or kasim, cubed

¾ cup white vinegar

1 whole garlic, peeled and mashed

1 laurel leaf

1 tsp whole peppercorns

Salt to taste

Procedure:

1. Combine chicken, pork, vinegar, garlic, laurel and peppercorns in pan.  Over high heat bring to a boil uncovered. 
2.  After it boils, cover pan and simmer over low heat until chicken and pork are fork tender.  You may add a little water at a time if sauce dries up. 
3.  When chicken and pork are tender, turn up the heat to medium.  This will allow the remaining sauce to evaporate.  Add salt to taste. Continue cooking, taking care to mix continuously so as not to burn as it dries up and to sear the chicken and pork evenly on all sides.  Serve hot.