Classic Chicken & Pork Adobo

I think like everybody else who is into culinary or just simply loves to cook, my first dishes were mostly inspired by my love one’s cooking. When I was young, I started copying my mom’s recipes until I finally learned how to gradually change the composition of her dishes and put a little twist into it. One very classic dish I learned from my parents and grandparents were “chicken and pork adobo”—which was basically meat boiled in vinegar and soy sauce until it become tender. Then, on a separate pan, cut potatoes and carrots are fried and set aside. Next is sautéing everything using the same pan used in frying carrots and potatoes. Cook the sliced garlic, onions, and bell pepper. When done, add the meat and the juice/stock that came with it and the fried carrots and potatoes then let it simmer for about 10-15 minutes. Add salt and black pepper to taste.

Another version of this dish is “Adobo in Vinegar”. So instead of boiling the meat in soy sauce and vinegar, this time the meat is boiled in vinegar and salt. The rest of the cooking process is the same as the Adobo in Soy Sauce unless you wanted to add your own signature to it. That’s exactly what I like about cooking, the recipe doesn’t need to be perfect, you can adjust the dish as you please. Unlike baking, everything needs to be measured correctly which is why I suck at baking. Hahaha..