Pork and Chicken Adobo

When I was in the United States Coast Guard (Semper Paratus to all), I used to eat with the cooks, many of whom were from the Philippines. While the rest of the crew ate Pot Roast, I was smart enough to eat many great dishes from the Philippines. One of my favorites, and fairly easy to make is Pork Adobo. Here is a chicken adobo recipe that my friend Maria gave me, translated from her mother, and she also adds pork. This adobo recipe is very easy to make, although it has quite a few ingredients. Thanks Maria.

Ingredients

• 4 T oil
• 1 garlic (Whole head of garlic)
• 1 ⁄2 onion (yellow)
• 1 lb pork (cubed)
• 1 lb chicken (cut into pieces, you can cut the bones in half as well)
• 2 c beer (German style lager or oktoberfest)
• 1 ⁄2 c soy sauce (Silver Swan is best)
• 1 c vinegar
• 1 t paprika (sweet)
• 5 bay leaves
• 2 T corn starch
• salt (to taste)
• pepper (to taste)
• 3 T water

Instructions

1. In a big sauce pan, heat 2 Tablespoons of the oil and saute the minced garlic and onions, don’t burn them.
2. Add the pork and chicken to the pan
3. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika, and bay leaves
4. Bring to a boil
5. Cover and simmer for 30 minutes or until meat is tender
6. Remove meat from the sauce pan
7. In another pan heat the rest of the oil and brown the meat for a few minutes
8. Dissolve corn starch in the 3 tablespoons of water, and add to the sauce, mixing thoroughly
9. Add meat back to pan and bring mixture to a boil
10. Lower to a simmer for 5 minutes until sauce has thickened
11. Serve over rice

This can also be made with just chicken or just pork and is equally good. Maria also suggests adding some crushed ginger to the onions and garlic for a very unique flavor. Beer Pairing: Like most ethnic food, this goes great with both German and American style lagers. You could also try a hoppy pale ale or IPA, and if you add the ginger, a good Belgian tripel.