The adobo recipe have been known in the very Philippines that it has even sometimes refer as the unofficial national dish. The original adobo has cooking process that involved stewing with vinegar employed as a method of preservation, but after time evolved and became the primary method of flavoring food before cooking. The term adobo came from the Spanish word for seasoning or marinade. Basically, adobo uses pork or chicken or even combination of both, then slowly cooked in vinegar, crushed garlic, bay leaves, black peppercorns, and soy sauce. Yet, there are wide variations of it that changes the ingredients according to personal preferences or regional culture. Such is this adobong Tarlac recipe that uses pineapple juice and chunks to make the dish even more flavorful. Try this Tarlaqueño way of cooking this traditional cuisine!
- 1kg pork (piqué)
- 1kg chicken
- ½ liter pineapple juice
- 1 cup soy sauce
- 1 cup white vinegar
- 2 tbsp black pepper
- 1 cup sliced pineapple
- 1 head garlic, chopped
- 3 onions, chopped
- ½ cup cooking oil
- 1 laurel leaf
How To Cook Adobong Tarlac:
- Marinate the pork and chicken pieces in pineapple juice, soy sauce,vinegar, laurel leaf and pepper for 2 hours.
- Remove the pork and chicken and set aside.
- Heat oil in a pan and sauté the garlic and onion.
- Add the marinated pork and chicken along with the marinade.
- Allow to simmer until the sauce has thickened.
- Serve topped with pineapple slices.
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