adobada or adobado + burnt rice

My dinner tonight was adobo.  I cooked it yesterday (tried really hard to cook).  Unfortunately, I have a burnt rice (as in the aroma and the color does not please the eyes).  Well, I don’t have a choice so I just closed my eyes  while I chewed (hope I digests it well)  and imagined that it was the best meal ever.Hahaha.

Adobo is Spanish for sauce, seasoning, or marinade. Meat marinated or seasoned with an adobo is referred to having been adobada or adobado.

Pork, spices, and especially red pepper are used. Dishes with the borrowed name, but with different cultural roots, are prepared in the Philippines.

In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines.  When the Spanish invaded the Philippines in the late 16th century through Mexico City, they found an indigenous cooking process that involved stewing with vinegar. They referred to this method as "adobo". Over time, dishes prepared in this manner came to be known by this name as well.

Pork / Chicken Adobo Recipe

Estimated cooking time: 50 minutes. Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.

Adobo Ingredients:

·    1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or

·    choice of either 1 kilo of pork or 1 kilo of chicken

·    1 head garlic, minced

·    1/2 yellow onion, diced

·    1/2 cup soy sauce

·    1 cup vinegar

·    2 cups of water

·    1 teaspoon paprika

·    5 laurel leaves (bay leaves)

·    4 tablespoons of cooking oil or olive oil

·    2 tablespoons cornstarch

·    Salt and pepper to taste

·    3 tablespoons water

Adobo Cooking Instructions:

·    In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.

·    Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

·    Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

·    Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.

·    Add salt and/or pepper if desired

·    Bring to a boil then simmer for an additional 5 minutes.

·    Serve hot with the adobo gravy and rice.

Adobo Cooking Tips:

·    You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.