This dish is just like the usual Chicken and Pork Adobo, only it is dry. Adobo is a popular dish in the Philippines and each province has its own version of it. I got this from my MIL and according to her this dish originated in Batangas.
The secret of cooking a yummy adobo is by first marinating the meat with garlic, vinegar, soy sauce, peppercorn and bay leaf for a couple of hours. Then simmer until the chicken and pork are tender. When the meat is done, lightly brown them in a separate pan followed by the sauce. For the Pupor, you simmer it until the sauce dries up.
1) Marinate chicken and pork in vinegar, garlic, salt and bay leaves for 2 hours.
2) Remove chicken first then simmer the pork for about 15 to 20 minutes, then add chicken and hard-boiled eggs, simmer for 15 minutes more. The reason for doing this is the chicken cooks much faster than pork, you don’t want a flaky chicken for this dish.
3) Remove the meat and eggs, set aside liquid. Pour oil on a different pan and fry the meat.
4) Once the chicken and pork are browned, add the sauce. Simmer for another 10 minutes or until the liquid is dry.
5) Serve with steamed or garlic fried rice.
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