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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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CPA or Chicken and Pork Adobo is one of the Filipino's staple dishes. Actually, one can throw in almost any main ingredient into the soy sauce and coconut vinegar basic sauce. I think sugar cane vinegar works best. One could also use leftover fried/roasted chicken/pork. CPA takes me back to a lifetime ago in Cebu City, where I grew up. I would gladly forego spaghetti and other more elaborate dishes for the adobo served with piping hot rice. It reminds me of happy, noisy (and loud) conversations with my family around the dinner table. Ingredients:
2 tablespoons canola oil |
1/2 lb chicken piece |
1/2 lb pork cutlet |
1 tablespoon fish sauce |
1 head fresh garlic, crushed |
1 onion, sliced |
6 stalks green onions, sliced 3 inches long |
1/2 cup soy sauce |
1/4 cup coconut vinegar |
1 teaspoon ground black pepper |
1 tablespoon honey |
1 bay leaf, preferrably fresh |
Directions:
1. In a wok, heat the canola oil, then add the crushed garlic and stir-fry until fragrant.
2. Add the chicken and the pork cuts and stir-fry for 5 minutes.
3. Add the fish sauce. Stir-fry.
4. Cover the wok and simmer for 5 minutes for the meat to absorb the fish sauce.
5. Add the sliced onions and the green onions. Stir-fry.
6. In a bowl, mix the soy sauce with the coconut vinegar and the ground black pepper. Add to the wok and stir.
7. Add the bay leaf and the honey. Stir, then cover. Simmer for 15 minutes.
8. Taste and add water or chicken broth if the sauce is too salty. Otherwise, it is ready to serve.
9. Serve with hot rice. Enjoy!
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