This weeks theme is to cook Filipino dishes using chicken and poultry as the main ingredient/s. If you say Filipino dishes, the first thing that would come to mind is of course adobo. That's why, one of my goal for this year is to come up with different adobo recipes and share it in our blog. Yes, there are different variations of adobo depending on the cultural background of the person cooking, or the taste preference of the one cooking and the people the cook is feeding, and of course, depending on the ingredients being used.
Me for instance grew up with our adobo to be dry, fatty, oily, and a bit tangy and sometimes a bit salty, sour, and sweet. My husband on the other hand, wanted an adobo that is dry but not oily, using leaner meat, and tastes salty-sour and more peppery.
Though the main ingredient to be used for this week's theme is chicken, adding pork isn't really a deviation so I went for it. And since I don't want to settle for the usual adobo, I experimented. For this particular adobo recipe, I added 7UP not only to aid in tenderizing the meats but also to add sweetness and special flavor. I also slow cooked the meat not only because slow-cooking will bring out the full flavor of the meat but I also want the pork and the chicken to be fork-tender. I wanted my chicken meat to be falling off the bone.
I put so much effort in this meal, seared, braised, and slow-cooked the meat - and it paid off. My husband liked it as much as I did.
CHICKEN PORK ADOBO with 7UP
( http://www.myfresha-licious.com/ )
Chicken thighs - 4 pcs (medium)
Pork Belly, sliced into 1" thick - 200 g.
Garlic, coarsely chopped - 12 cloves
Bay Leaves - 3 pcs
Soy Sauce (I used UFC) - 1/3 c
White Vinegar - 1/3 c
Water - 4 c or just enough to cook the meats
7UP - 1 can (355 ml)
Sunflower oil - 1 tbsp
Sesame oil - 2 tsp
1. Place 1 tbsp of oil in a pan and pan sear the pork and chicken until all their sides turned brown.
2. Add the sesame oil and saute the garlic until it is aromatic. Stir in the black peppercorn and bay leaves. Stir in the pork and chicken.
3. Pour the soy sauce, vinegar, and 1 c of water and let the meat simmer in it for at least 5 minutes under medium fire. Cover the pan.
This allows the meat to absorb the flavors from the condiments and spices.
4.Pour the 7UP and 3 c of water and bring to a boil. Cook Meat for 2 hrs until the meat are fork-tender. Check every 20 minutes for the water level. Add more water as needed. Always cover the pan.
Cook the meat until it is fork-tender and make sure that most of the liquids have evaporated. Well, you can retain some for the sauce if you want to :-)
If you are interested in more adobo recipes, check our Adobo recipe collection.
© myFresha-licious (25March2013)