Filipino adobo is a hen or pork stew cooked with garlic, soy, vinegar, and bay leaf, however there are various choices. It may be moist or dry, sticky or candy, darkish or gentle. Very like an Irish stew or a stew, each household has a unique approach of cooking, and each dwelling will style otherwise. In my home, we maintain it principally with hen, moist and darkish.
It’s extremely flavorful, and a heat bowl of this drink on a chilly day is our greatest consolation meals. Vinegar is broadly utilized in Filipino delicacies. This offers it an extremely pungent and pungent style. It is also sensible, and is a superb type of canning to guard meals from spoilage within the sweltering Philippine warmth. Search for sugarcane vinegar for this recipe – it is candy and fewer acidic. You will see that it in most Asian or Center Japanese shops, however for those who get caught, you need to use rice wine vinegar with half to at least one teaspoon of sugar added.
The indoor adobo pot might be positioned on the desk with out the necessity to put it within the fridge, vinegar stops the expansion of micro organism, working with the fats of meat, heals and aromatizes.
Richie Castillo is a Dublin-based chef who owns his personal pop-up restaurant known as Baha.and
Hen adobo Richie Castillo
For 4-6 servings
For the marinade:
275 ml white sugarcane vinegar (I take advantage of the Datu model, which might be present in all Asian shops)
120 ml darkish soy sauce
300 ml gentle soy
12 cloves of garlic, finely chopped or minced
6 teaspoons entire black pepper
6 bay leaves
1 tablespoon brown sugar, to style (may have extra, modify to style)
300 g hen thighs on the pores and skin, on the bone
300 g hen legs within the pores and skin, on the bone
450g pork stomach, diced (for those who solely need hen, substitute it with 450g thighs / legs)
2 tablespoons cooking oil for frying
Serve: White boiled rice, finely chopped inexperienced onions, finely chopped recent pink chili, or chopped salted pink chili
1 First you have to marinate the meat. I love to do it in an enormous Tupperware field. Utilizing the measurements above, stir within the vinegar, soy sauce, garlic, peppercorns, sugar, and bay leaf till utterly mixed.
2 Add hen and pork (if utilizing) and marinate in a single day (or over six hours).
3 While you’re able to cook dinner, switch the hen and pork to a big heavy-bottomed saucepan (I take advantage of a Dutch oven) and broil. If obligatory, you are able to do this in batches in a small saucepan.
4 As soon as the meat is coloured, add the remaining marinade and 300 ml of water to the identical giant saucepan and produce the meat to a boil. Instantly scale back warmth to medium and simmer for half-hour, or till hen is tender and tender.
5 Attempt it, and if the sauce is simply too robust, add water, if too bitter, add a bit sugar. If the sauce is simply too runny to your style, let it scale back to the specified consistency.
6 Serve scorching, with loads of white rice and a facet dish, and do not be afraid of the fats on the underside, that is what the flavour is.