Adobo Ilonggo (Chicken and Pork Adobo)
Ilonggo Adobo is so very popular in the Philippines that every home has the mastery of cooking such a dish. Adobo makes everyone eat so much rice.
It is a dish of chicken or pork marinated in a mixture of soy sauce, vinegar, crushed garlic, whole black peppercorns (paminta), and some bay leaf. Its savory taste depends on the proportion of the ingredients and the procedure. The color is usually golden or dark brown.
Meat is usually cut into small chunks but there’s one exemption, try checking out Tobeng’s Eatery near Iloilo Doctor’s College and they will give you a large pork chop.
- 1 kg pork and chicken
- 1 big onion, chopped
- 5 garlic cloves
- 1 tablespoon black peppercorns
- bay leaf
- 1/2 cup atsuete oil
- 1/4 cup soy sauce
- 1 tablespoon fish sauce
- 1/2 cup cane vinegar
- 1 tablespoon muscovado sugar
- 1/2 cup water (or more)
- 1 long green chili pepper
- 4 hard-boiled eggs (optional)
1. In a deep frying pan or casserole mix all the first 10 ingredients. Bring to a boil w/out stirring. After it boils start mixing it to get an even color. When the meat is cook and liquid consistency starts to get thicker add boiled egg and mix uniformly. Salt to taste and garnish w/ green long pepper before removing from heat. Enjoy!