Wednesday, 30 January 2013

Chicken Pork Adobo





I haven't cooked pork for months now. Pork dishes are one of my favorites that I have to give up due to my hostile gut :-( At first I thought I won't be able to survive not eating pork but I did.  I'd rather not eat pork than suffer an agonizing painful stomach for days :-).

And since my husband hasn't had pork since new year, I have decided to use some of those piled pork cuts in our freezer.  You see, when we were still in Singapore before moving to Qatar, I thought that pork is not available in this country since it is a Muslim country, but then again, Qatar is one of those open countries here in the Middle East, thus,  pork is also sold here.  It is regulated though, like alcoholic food and beverages, and it is very pricey.  Regular supermarkets in Qatar do not carry pork nor wines and spirits.  Not even in carrefour.  Restaurants here do not serve pork neither.  We can only buy pork when we go buy wines, beer, or any alcoholic drinks since they are sold in one place that is located far outside of the city.  That's why when we buy pork, we stock on it. Including pork luncheon meat, pork bouillons, and anything related to pork.  One important thing to remember, one needs to have a license to be able to buy pork and alcoholic beverages / food here in Qatar.

Check our collections of adobo recipes here.



CHICKEN PORK ADOBO
(www.myfresha-licious.com)

Ingredients:

Chicken - 400 g.
Pork - 400 g.
Soy Sauce - 1/3 c.
Fish Sauce - 1/8 c
Sukang iloko - 1/4 c
White Vinegar - 1/4 c
Brown Sugar - 2 tsp
Whole Black Peppercorns
Garlic, crushed and chopped - 10 cloves
Bay leaf - 2 pcs
Water
Canola or any Vegetable oil

Cooking Procedure:

1.  Heat oil in a pan and sear pork until browned on each side.
2. Transfer the pork in a pressure cooker, add water just enough to cover the meat,  the soy sauce, fish sauce, and brown sugar.  Bring to a boil under pressure for 10 minutes (start timing from the moment the cooker whistles.
3.  While pressure cooking the pork, saute the chicken and garlic in the same oil you used to sear the pork.  Stir fry the chicken until there is no blood coming out from it and it almost turned brown.
4.  After releasing the pressure from the cooker, pour the pork and the liquids on the chicken.  Add the remaining ingredients and simmer it until all the liquids have evaporated.
5.  Let the chicken and pork fry further on the remaining oil.

Serve with your favorite cooked rice :-)

 © myFresha-licious  (30January2013)

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