Every home in the Philippines have their own version of adobo. And certainly, each one the best for him is speaking background pickled.
Have you tried the 'Adobong Pula?' If not why not try the recipes we offer this week.
Ingredient
½ cup, red oil (produced in atsuete)
1 kg pork (pork belly and spare ribs)
1 pound chicken slices (cut pickled), together with the liver and balunbalunan
2 cloves garlic, crushed, peeled and chopped
1 1/2 cup soy sauce
2 1/2 cups vinegar
2 tablespoons peppercorns, slightly crushed
6 leaves
1 tablespoon peppercorn
Fish sauce and pepper seasoning
making
The secret of delicious pickled was soaking it in vinegar and soy sauce and cook it just before.
Make a red oil. Heat a cup of lard. When hot, put two tablespoons of atswete. Slightly slower fire and stir the atsuete and do not let it burn. When you flush the oil, remove and discard it atsuete. Can hide the red oil of 24 hours because it can easily become rancid.
In a large container, mix the vinegar, soy sauce and a head of garlic crushed, peeled and chopped. Put the pieces of pork and chicken and stir it and make sure every piece of meat is nahilamusan mixture of vinegar and soy sauce. Cover and marinate for three hours.
After three hours, remove the chicken and pork in marinade, separate the chicken and pork to move into clean containers. Put aside the pinagbababaran and do not dispose of it.
In a large pot, heat ¼ cup of red oil and saute the remaining heads of garlic.
When you smell it, parboil them first pig magsilabasan until the oil is extracted.
Remove pork to the pot, then the chicken. Parboil also be good. Return the pork to the pot and pour the vinegar and soy sauce pinagbabarang, along with the bay leaf and peppercorn. Cover the pot and be of good fire until it boils.
When it starts to boil, lower the fire and let it pasubuhin for 45 minutes over low heat.
The pickled, especially while they are tasting. Sometimes, it placed first in the refri-gerator one day before re-heat and eat.
When left pickled, can break the strands of chicken and pork and brown it in oil and remaining salsa. Dry salsa to make it brittle. It can ipinapalaman hot pan de sal.