submitted by: edmon@cc.xu.edu.ph
I was requested to submit this recipe here. This is a very common Filipino
dish and very practical for tropical countries because of the lack of
electricity and appliances in villages and it can keep for days without
refrigeration. This dish however has become one of the Philippine favorites
even in cities and towns.
Combine all ingredients in a caserole and bring to a boil. Bring heat to
medium and simmer until meat is very tender. Some would transfer the dish
to a wok and fry the dish in its own oil until the pork and chicken are
shredded. Serve with rice. Most families do this purely with pork. For
variation it is also good to include chicken slices. This they call
Chicken-Pork Adobo.
ED MONTALVAN, P.O. Box 232, 9000 Cagayan de Oro City, Philippines
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 10 JUNE 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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