A sweetened and all spiced up pork and chicken adobo is another variation of the general native cuisine adobo. This native recipe caters well to those who prefer a subtle blend of sweet, sour, and spicy pork and chicken.
To cook this native cuisine, here are the ingredients we need: half a kilo of Pork Kasim chopped for adobo, half a kilo of fresh chicken chopped into serving pieces, four pieces of sliced hotdog, three tablespoons minced garlic, one tablespoon ground pepper corns, two tablespoons sugar, one piece laurel leaf, half cup of soy sauce, three-fourth cup of cane vinegar, 2 cups of boiled water, and a dozen hard quail eggs. With these ingredients ready, we’re all set to cook this native recipe.
To cook this native cuisine we first combine all ingredients in a saucepan (except the quail eggs and hotdogs). Then boil the mixture on high fire. On boiling, reduce the heat to a simmer and cover with the lid for some forty five minutes. Then, remove the lid cover and simmer again for some five minutes to reduce and thicken the sauce. Check the tenderness of the pork. If the meat and skin of the pork is tender enough, the rest of the ingredients should follow. Check also the sweetness and sourness of the sauce. Aim for a balanced sweet and sour flavor. Lessen the taste by adding a little water. Add to the taste by adding either more sugar or more vinegar. Finally, when everything is balanced, add the quail eggs and hotdogs for another two to three minutes. This native recipe serves 5 people.
This recipe is a favorite native cuisine in picnics and outdoor potlucks, as well as in elegant dinner meals for the family and guests. Because of the introduction of vinegar into this native recipe, sweet and sour pork and chicken adobo lasts longer than other native cuisine. Hence, it is suitable as a picnic viand for a packed dinner when traveling far to eat out. It goes well with sliced and salted tomatoes on the side, coupled with some sliced preserved eggs with chopped onions and tomatoes. This native recipe is also partnered with chopped green mangoes and onions with a dash of native preserved fish or “bagoong.”
Sweet and sour pork and chicken adobo is a popular native cuisine almost always present in every Filipino dinner table, at home or in native restaurants. It is one of the Filipinos’ culinary legacies.
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