Recipe - Adobo

1 kg Cubed pork (best with the
fat)
1 Chicken; chopped into small
pieces (optional)
1 cup Soy sauce
Three fourths cup Vinegar
2 Laurel leaves
1 tablespoon Peppercorns
1 Clove garlic; chopped

submitted by: edmon@cc.xu.edu.ph
I was requested to submit this recipe here. This is a very common Filipino
dish and very practical for tropical countries because of the lack of
electricity and appliances in villages and it can keep for days without
refrigeration. This dish however has become one of the Philippine favorites
even in cities and towns.

Combine all ingredients in a caserole and bring to a boil. Bring heat to
medium and simmer until meat is very tender. Some would transfer the dish
to a wok and fry the dish in its own oil until the pork and chicken are
shredded. Serve with rice. Most families do this purely with pork. For
variation it is also good to include chicken slices. This they call
ChickenPork Adobo.

ED MONTALVAN, P.O. Box 232, 9000 Cagayan de Oro City, Philippines

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 10 JUNE 1996

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