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
The History of Recipes
We are able to follow the history of meal recipes way back into the distant past, in truth as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, these, ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to academics are a few clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts which described recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius also recounts how the ancient chefs made use of many spices, including a few that will be familiar to modern chefs for example thyme, fennel and dill. As we move on, there are two interesting cookery books published in the fourteenth century : a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the spicy food that we all know today, but instead accounts of the types of food eaten by the upper classes of that period. Later, in the fifteenth century, the Crusaders brought back many new foods and spices from Arab cuisine, including spices like basil and rosemary. The introduction of these new herbs and spices created an outbreak in manuscripts on cookery, most of which are kept safe in private libraries. During the following few hundred years, the powerful families of the West tried to serve the most extravagent banquests, and because of this the best chefs and their collection of recipes were at a premium. Even so, it wasn`t until the 1800s that cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and publishing recipes common in their social group. By the time we get to the 1900s, recipe books are increasing in popularity as a result of higher levels of literacy, people having increased leisure time and having more disposable income. The arrival of television brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chicken Or Pork Adobo recipe.
