Ingredients
1 chicken (about 1 to 1 1/4 kilos)
1/2 kg pork
3/4 cup native vinegar [use any white vineg, ar. s.c.]
1 tbsp black pepper
1 salt to taste
1 head garlic, pounded
1/2 cup (approx.) water
1 large for frying
2 tbsp soy sauce
3 chicken livers
2 tbsp water
Directions
Cut chicken into serving pieces and the pork into 2 inch squares.
Place in a saucepan and add vinegar, black pepper, salt and garlic.
Let stand for about 1 hour. Remove chicken.
Boil and then simmer pork first in the mixture until almost tender.
Add chicken and simmer. When this sauce mixture becomes dry add
about 1/2 cup water. Simmer for about 30 minutes or until meats are
almost tender. Fish out the garlic from the adobo sauce and fry in a
little lard. Remove pork and chicken from adobo sauce and brown. Add
soy sauce and the adobo sauce to the meat. Continue cooking until
tender. Pound the liver and combine it with 2 tablespoons of water.
Add to sauce to thicken. Simmer for about five minutes.
From "Favorite Filipino Recipes" by Pat Limjuco Dayrit. Paul Hamlyn
Pty Limited. Dee Why West, New South Wales. 1975.
Posted by Stephen Ceideburg; January 24 1991.
Servings: 1 servings
Pork & Chicken Adobo Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Pork; Poultry
The History of Recipes
It is quite feasible to prove the history of written cooking instructions way back into the far past, in truth as far back as pharonic Egypt, and quite possibly further than that. Interesting though that is, these, early cook books were just primitive pictorial instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to historians is a collection of stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. As we move into The time of the romans 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into starters, main meal and dessert, something that is very familiar to us today. Additionally, he informs us how the cooks of Roman times made use of many different herbs, including a few that will be familiar to modern cooks like bay, fennel and parsley. Closer to modern times, we have two interesting recipe books which were published in the fourteenth century ; one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian food that appears on menues today, but instead recipes for the types of food prepared by the cooks of the rich and powerful of the time. Later, in the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab countries, including spices like rosemary and coriander. The introduction of these new culinary ideas was responsible for an eruption in recipe publications, some of which are kept safe in private collections. By the time we get to the twentieth century, cooking books are starting to become popular mostly as a result of more people being able to read, people having increased spare time and having more money. |
We hope you enjoy this Pork & Chicken Adobo recipe.
