Adobong Manok At Baboy Ni Lola Waps Recipes
ADOBONG MANOK AT BABOY NI LOLA WAPS
Number Of Ingredients 8
Steps:
- 1 Crush and peel garlic by using a mortar and pestle. Remove the garlic skin. Add the peppercorns and pound again using the pestle. Set aside. 2 In a wok, render the fat of the pork belly. Once enough (pork fat) oil is seen at the bottom of the pan, add the crushed garlic and peppercorn. Sauté until the garlic is brown. 3 Add the chicken parts and sauté until chicken is cooked. 4 Add vinegar and let it simmer for 5 minutes (do not mix to let the vinegar cook), then add soy sauce. 5 Cover the wok and let it simmer for 10 to 15 minutes on medium heat. (Add water if necessary or if you want a little bit more of the sauce, 1/2 cup will do.) 6 Let it cook for 20 minutes on low heat. Check if pork is tender. Serve with rice and atchara.
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- Combine pork, chicken, soy sauce, vinegar, peppercorns, bay leaf, and garlic in a heavy-bottomed pot or casserole. Bring to a boil. Lower heat and simmer until meat is tender, about 20 to 30 minutes. Transfer meat to a plate. (Remove chicken from pot after about 20 minutes as it cooks faster than pork.)
- Continue simmering sauce in the pot until reduced to half and slightly thick. Season with salt and pepper. Set aside.
- Transfer pork and chicken to a serving plate. Pour sauce over. Garnish with fried garlic and bird's eye chilies, if desired. Serve warm. [ArticleReco:{"articles":["10007"]}]
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- Crush and peel garlic by using a mortar and pestle. Remove the garlic skin. Add the peppercorns and pound again using the pestle. Set aside.
- In a wok, render the fat of the pork belly. Once enough (pork fat) oil is seen at the bottom of the pan, add the crushed garlic and peppercorn. Sauté until the garlic is brown.
- Add vinegar and let it simmer for 5 minutes (do not mix to let the vinegar cook), then add soy sauce.
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