Ingredients
3 lb chicken thighs or pork butt
1/2 cup vinegar
1/4 cup soy sauce
3 garlic cloves, crushed
1/4 tsp salt
1/4 tsp peppercorns, crushed
1 bay leaf
Directions
If using pork, cut pork into 1 1/2-inch pieces. In a large sauce pot,
combine all ingredients. Cover and let stand for 1 to 3 hours. Bring
to a boil; lower heat and simmer for 30 minutes (45 minutes for
pork). Uncover and simmer 15 more minutes or until liquid evaporates
and chicken or pork is lightly browned. Makes 6 servings.
(APRIL 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
Servings: 6 servings
Chicken Or Pork Adobo Recipe brought to you by Recipe Ideas
Categories: Chicken; Hawaiian; Meat; Pork; Poultry
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Later on, in The time of the romans 25BC a man called Apicius compiled a collection of documents detailing recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and afters, a style of dining still practiced today. This early Roman chef informs us how the ancient chefs used a good variety of spices, including some that we all recognise like basil, fennel and asafoetida. Later on, in the 15th century, the Crusaders brought back a variety of foods and spices from middle-east cuisine, such as parsley, basil and rosemary. These new culinary innovations created an explosion in manuscripts on cookery, many of which still exist in private collections. The TV revolution brought us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Chicken Or Pork Adobo recipe.
