Adobo sa Gata

3 years ago

Adobo sa Gata
Serves: 4-6
Gata and finger chili lend Bicolano flavor to this adobo recipe.
For the marinade:
  • ¼ cup vinegar
  • 1 tsp salt
  • 1 tbsp crushed black peppercorns
  • 1 head garlic, crushed
For the adobo:
  • 1 kilo pork liempo, cubed
  • ¾ kilo chicken legs and thighs
  • ½ cup cooking oil
  • ½ head garlic, crushed
  • ½ cup, soy sauce
  • 1 cup vinegar
  • 1 and ½ cups, Water
  • 2 pcs bayleaf
  • 1 tbsp cracked black peppercorns
  • 2 cups gata or niyog
  • 4 pcs green finger chili
  1. In a bowl, marinate pork and chicken pieces in marinade for 30 minutes
  2. Heat oil in a frying pan. Sauté crushed garlic until slightly aromatic. Do not brown the garlic
  3. Add pork pieces and sauté until browned. Once pork has browned, add in chicken pieces and sauté until browned. Scoop out excess oil, if any
  4. Pour in soy sauce and continue to stir for about 3-5 minutes
  5. Add vinegar, water, bayleaf and peppercorns. Do not stir. Cover pan and simmer until soft
  6. When pork and chicken pieces have softened considerably, add coconut cream to the pot and continue to simmer over low heat until meat reaches the desired tenderness
  7. Throw in green finger chilis a few minutes before turning off the fire. Serve with lots of hot, steaming rice

Recipe courtesy of Appetite Magazine

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