| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Filipino |
Meats, Poultry, Filipino |
1 |
Servings |
INGREDIENTS
| 1 |
|
Chicken (about 1 to 1 1/4 kilos) |
| 1/2 |
kg |
Pork |
| 3/4 |
c |
Native vinegar [Use any white vinegar. S.C.] |
| 1 |
tb |
Black pepper |
|
|
Salt to taste |
| 1 |
|
Head garlic, pounded |
| 1/2 |
c |
(approx.) water |
|
lg |
For frying |
| 2 |
tb |
Soy sauce |
| 3 |
|
Chicken livers |
| 2 |
tb |
Water |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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