There are different versions of Adobo recipe. I would like to share with you one of the many versions of my adobo recipe. This is the Chicken and Pork adobo with fried potatoes. Others call it, Adobong Tagalog/Batangas. But before that, I would like to tell you a little history about this cuisine. Adobo actually came from our Spanish colonizers. It came from the spanish word “adobar” which literally means to marinade. Refrigerator during those times are not available yet, so the only way for them to preserve the adobo is to marinade it with vinegar. When the Chinese started coming in the Philippines, they started influencing us with the condiments that they use. One popular condiment was the Soy sauce, which later on was included in a basic adobo dish. Ever since then, the Filipino adobo ingredients is mainly meat, vinegar, soy sauce.
So, let’s start cooking this Chicken and Pork with Fried Potato recipe which is a very famous pinoy ulam, shall we?
1 medium sized potato cut into chunks
4-5 cloves of Garlic crushed
Soy sauce 1/2 cup
Vinegar 1/4 cup
Dried Laurel leaves
- Marinade the Chicken and Pork in soy sauce. garlic and dried laurel for 3-4 hours, better if overnight.
- Fry the potatoes and set aside
- Boil the marinated Chicken and Pork in a casserole. Include the Pepper, Laurel and garlic
- Add about 5 tbsp of water just to moisten and to avoid getting dry
- Cover the casserole. Let it cook in low heat for 15 minutes.
- Check if it’s too dry, try to add more water, but do not overdo it. It’s only to get it moist. Let it simmer.
- If the chicken and pork is cooked already, add in the fried potatoes
- Season it with a salt, soy sauce or vinegar, according to your preference
- Serve it with hot steamed rice
SERVING SUGGESTION: Good for 2-4 persons
PREPARATION TIME: 30-40 minutes
- If you find this pinoy recipe helpful, please share it with your friends and loved ones. Thank you!!!! Salamat po!