Wednesday, March 7, 2012

Thrice Cooked Classic Adobo

½ k. pork loin, medium cube
½ k chicken, medium cube
¼ cup soy sauce
¼ cup vinegar
4 tbsp. garlic, minced

½ cup stock
1 tbsp. brown sugar
2 tbsp. oil for sautéing
2 cups oil for deep frying
1 tbsp. cornstarch


Cut pork and chicken 2" cubes (with skin on).

Marinade in soy sauce and vinegar, 3 tbsps. garlic for 20 mins.

Sauté 1 tbsps. garlic in oil.

Add pork and chicken.

Slowly add marinade.

Add chicken stock and heat to a slow boil, until meat is tender.

Remove meat, thicken sauce with cornstarch. Set aside.

In a separate pan, heat oil and deep fry mat.

Toss fried meat in thickened adobo sauce.

Serve hot.

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