Adobo (chicken and pork)

[Mayet]

Adobo
Serves 4

1/2 onion
1 MC cider vinegar
1/2 MC white vinegar
1 MC water
2 cloves garlic
1/4 teaspoon salt
3 bay leaves
1 teaspoon black peppercorns
3 chicken thigh fillets chopped
500-600g pork rashers chopped
3 tablespoons soy sauce
1/2-1 mc brown sugar
Oil for frying


Place onion and garlic in TMX chop on 7 for 5 seconds
Add oil and saute for 3 minutes 100 degrees speed 1
Add meat, vinegar, water, salt, bay leaves and peppercorns cook for 20 mins at 100 degrees speed soft.
Add soy sauce and sugar cook further 5 minutes.
Serve with white rice.

members' comments

Angela - This is a gorgeous meal, even my 3 year old who rarely eats dinner scoffed it down. I'll definitely be making this one.

VHJ - it was delicious. It was very runny so I thickened it with cornflour and served it over rice. I will definitely make this again. Thank you Mayet.

JD - Absolutely beautiful dish Mayet. Must admit I was a bit worried with all that vinegar in it but because of the reviews, I decided to try it for myself.  Mine was very runny too so I thickened it with 3 tblspns cornflour mixed with a little water then cooked it for a further 2 minutes. I removed the black peppercorns after it was cooked too (found 70 of them!) but DH still managed to bite on one. Might just used cracked black pepper next time to save me the trouble of removing them.  We both gave this one 5/5.  Served it with Karonjulie's non-fried fried rice. Cooked the whole meal on reverse and only chopped the onion and garlic on speed 7 for 2 seconds.

[I Love Bimby!]

Fantastic effort Mayet!  Thank you! 

[brazen20au]

thank you!

is the 4 (second line) just how many serves?

[Angela]

This is a gorgeous meal, even my 3 year old who rarely eats dinner scoffed it down. I'll definitely be making this one

[Thermomixer]

Good work - great to have somebody so enthusiastic.

[Mayet]

Yeah approx 4-5 serves, it is pretty yummy

[Very Happy Jan]

Made this for dinner tonight and it was delicious. It was very runny so I thickened it with cornflour and served it over rice ( chinese stir fry vegies for me - bl**dy diet).
I will definately make this again- Thank you Mayet 

[trudy]

Sounds great.

Trudy

[judydawn]

Absolutely beautiful dish Mayet. After DH finished licking the bowl, he said it was lousy  He does that in restaurants sometimes (not licking the plate but making that comment to the waiter when every morsel of food has been eaten).  Must admit I was a bit worried with all that vinegar in it but because of the reviews, I decided to try it for myself.  Mine was very runny too so I thickened it with 3 tblspns cornflour mixed with a little water then cooked it for a further 2 minutes. I removed the black peppercorns after it was cooked too (found 70 of them!) but DH still managed to bite on one. Might just used cracked black pepper next time to save me the trouble of removing them.  Some leftovers for DH & a dishful for Mum and we both gave this one 5/5.  Served it with Karonjulie's non-fried fried rice.

PS, cooked the whole meal on reverse and only chopped the onion and garlic on speed 7 for 2 seconds.

[Thermomixer]

Good work JD - yeah, reverse as well as soft would reduce the chances of "mushing" it

[~Narelle~]

Just a question about the pork needed for this recipe.  Pork rashers here are also known as spare ribs - is that what is needed?  Can pork fillet be used?
Narelle

[judydawn]

I wondered the same Narelle but don't think they would need the same amount of cooking time.  The spareribs I used were so tender in the 20 minutes (I cut the rind off, much to DH's disgust). I would cook the pork fillet no longer than 15 minutes & cut it into 4 cm chunks (I cut the spareribs into 3cm chunks). Worth giving it a go - let us know how it went.

[Mayet]

I think pork neck would be better than fillet, I believe the fat gives the dish flavour. I have never thought of thickening the sauce, I've just poured it over rice and mopped it up with bread, yummo.

[Mills]

Wow will be trying this tonight.