1 1/2 cup vinegar, white
1 1/2 cup soya sauce
1 garlic head, crushed
1/2 tbsp peppercorns, crushed
1 chicken, whole (3 lbs)
1 lb pork, boneless, cubed
1 tbsp cooking oil
Directions
Peal and crush head of garlic and combine with vinegar, soya sauce,
and crushed peppercorns for marinade.
Cut whole chicken into serving size pieces and combine with cubed
pork. Cover the pork and chicken with marinade and let stand
refrigerated for a mininimum of 30 minutes. If more pronounced
flavour is desired, the meat may be left, refrigerated in the
marinade for up to 24 hours. Add water to the marinade and meat and
simmer, uncovered until meat is tender, approximately one hour.
With slotted spone, remove garlic, chicken and pork pieces from the
marinade. Save marinade.
Heat cooking Oil in a separate pan. Fry the garlic, pork and
chicken removed from stew until golden. Drain and discard oil from
meat and garlic.
Return pork, chicken and garlic to marinade. Simmer for 10 minutes
or until sauce is thickened and reduced.
Serve with or over rice.
Servings: 6 servings
Chicken & Pork Adobo Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Pork; Poultry
The History of Recipes
Transcribed cooking instructions as a concept can be observed back into history, in fact as far back as the Egyptians, and maybe even further. Having said that, in the main part, these ancient records were just very basic hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Much later, in Roman times a man called Apicius compiled a few scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the early Romans were skilled in the use of a good variety of spices, including a few that are still present in modern kitchens like bay, fennel and dill. Continuing our culinary historical journey, there are some interesting books from the 1300s ; one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian curry that is served today, but rather accounts of the types of food on the tables of the rich and wealthy people of those days. Later on, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from Arab countries, including spices such as parsley and basil. These new foods and spices created an outbreak in recipe books, the majority of which still exist in private libraries. Over the succeeding few hundred years, the wealthy families of Wesstern Europe strove to offer the best banquets, and as a consequence, chefs and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 1800s that cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. When we get to the twentieth century, recipe publications are greatly in demand due to more people being able to read, increased leisure time and being a little richer. The TV revolution brought us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chicken & Pork Adobo recipe.
