Adobo

Chicken-Pork Adobo with Liver Sauce (Estelita Sincioco Dy) 1 kg fresh chicken thighs cut into serving pieces kg liempo with skin, cut into chunks 250 g chicken liver c white vinegar 7 tbsp soy sauce (coconut, Kikkoman or combined) 2 tbsp oyster sauce 1 big head garlic, crushed with peel 2 tsp peppercorns, cracked 2 tbsp brown sugar (or more, depending on the sweetness desired) 1 bay leaf 1/3 c corn oil c broth or water 2 tbsp shallots, chopped

In a big glass or stainless bowl, combine vinegar, soy sauce, oyster sauce, garlic, peppercorns, sugar and bay leaf. Stir well to dissolve the sugar. Add the chicken, pork and liver and marinate overnight in the refrigerator. The following day, drain meats from marinade, separating the liver. In a Teflon pan, fry chicken and pork until brown on all sides. Grill chicken livers until hard enough to pound to extract juice (or you can pulse in a food processor with the broth). Strain and set the sauce aside. In an ovenproof saucepan, saut shallots until translucent, add combined fried meats, half of the marinade, and liver sauce. Bake for 30 minutes in a 350F oven or until meats are tender. You may remove the chicken pieces ahead of time, as pork takes longer to cook. Cover pan with aluminum foil and continue baking for another 10-15 minutes. When pork is already tender, put the chicken back and simmer for a few more minutes. Adjust the seasoning. Note: Adobo tastes better if served a day after it was cooked. Lamb Chops Adobo

(Chef Jessie Sincioco) 3 pcs lamb chops, trimmed 5 cloves garlic, crushed 1 pc bay leaf tsp (3 g) black pepper, freshly crushed 10 pcs black peppercorns 2 tbsp (20 g) cane vinegar 2 tbsp (20 g) soy sauce

Combine garlic, bay leaf, peppercorns and soy sauce in a bowl. Marinate lamb chops with the mixture for at least one hour. Charcoal-grill to desired doneness. Rest. In a pan, bring the marinade to a boil until reduced by 1/3. Add grilled lamb chops and simmer for about two minutes. Plate and serve with garlic rice, tomato-eggplant salad and kesong put

Maria Clara adobo

Philippine Daily Inquirer 5:40 am | Thursday, June 30th, 2011 4 share30 15 By Ivan Maminta and family. Makes for four servings: 300 g chicken breast, cubed 300 g pork belly, skin off, cubed 30 ml vegetable oil 6 pc garlic cloves, thinly sliced 2 pc shallots, minced 60 ml Kikkoman soy sauce 180 ml Datu Puti premium cane vinegar 80 ml water 3 tsp black pepper corn, fresh ground 1 pc bay leaf, dried 4 pc plain suman 2 pc ripe mango halves 1 pc green mango half 4 pc rice wrapper In a heavy bottomed stock pot, heat vegetable oil over medium heat. Add pork belly cubes and toss with a wooden spoon, until toasted on all sides. Add chicken breast and toss until toasted on all sides. Remove meat from pan and set aside. Add garlic and toss until tender, about 3 minutes. Add shallots and toss until tender and transparent, about 2 minutes. Return meat to pot. Add in vinegar. It should sizzle then settle down. Lower heat to low. Let simmer for 5 minutes. Add soy sauce and water. Stir to evenly coat all meat. Add peppercorn and bay leaf. Let simmer uncovered to reduce the liquid by , stirring occasionally about 30 to 45 minutes. Test for tenderness of meat. If still not able to flake the meat easily with a fork, add 100 ml water and simmer for a few more minutes. Meat should easily fall off and sauce should be thick and sticky. Remove from heat and let cool. In a bowl, pound suman until it resembles one glob of sticky rice. In another bowl, soak rice wrappers in clean water until pliable, about 5 minutes. Slice mango halves horizontally into thin slivers. Lay rice wrapper on a clean wooden board. Spoon adobo on the bottom third of the

wrapper, forming a line, leaving space to roll up. Spoon sticky rice next to adobo along the line. Arrange ripe and green mango slivers alternately next to the sticky rice. Roll up wrapper tightly around the bundle, and serve warm or cold. Blue Ginger Pork Adobo By Isaiah Ortega and team. Makes four servings: 1k pork finger ribs (pork primal cut), approximately 4-5 cuts 3 g lemon balm, finely chopped. 3 pc fresh Holland bay leaves, bruised. 3 g coriander seeds, pounded. 20 g dried shiitake mushrooms, rehydrated 4 g black peppercorns, crushed 50 g leeks, thinly sliced 60 g blue ginger (galangal), julienne 75 g garlic, pounded 2 tbsp pinakurat vinegar 3 tbsp sherry vinegar 5 tbsp calamansi juice 5 tbsp light soy sauce 5 tbsp oyster sauce Purslane leaves and cilantro Infuse the first bay leaf in the oil over medium heat. Add the pork and sear; once brown and seared, transfer on a holding container. On the same pan, saut the leeks, garlic, blue ginger, and coriander seeds. Add all the vinegars and let boil for a minute without stirring. Bring the pork back on the pan and add the calamansi juice along with the soy sauce and oyster sauce. Add the crushed pepper, rehydrated mushrooms, and the remaining bay leaves. Simmer for an hour or until tender, adjust seasoning and let it soak for another hour. Garnish with purslane and cilantro.