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GOURMET ADOBO

Ingredients:

2 tsp iodized fine salt
1 tsp pepper
2 tbsp minced garlic
4 tsp soy sauce
3/4 cup cane vinegar
1/4 cup dry red wine
1/2 kg MONTEREY PORK KASIM, cut into cubes
1/2 kg MAGNOLIA CHICKEN STATION THIGH FILLETS, cut into cubes
1/4 cup cooking oil
1 cup water
10 pc pimiento-stuffed green olives
1/2 cup fresh button mushrooms, sliced and sauteed

Procedure:

  1. Combine first 8 ingredients in a bowl. Mix well and refrigerate overnight (or for at least 2 hours). Drain pork and chicken but set aside marinade.
  2. Heat oil in frying pan. Pan-fry pork and chicken pieces.
  3. Transfer fried meat pieces to a saucepan and add marinade. Cover bring to a boil over high heat then reduce heat to medium and cook covered for 45 minutes.
  4. Add olives and continue to cook for 5 minutes to reduce and thicken sauce. Garnish with sautéed mushrooms.
Variation: Place gourmet adobo in a baking dish. Cover with ready to use puff pastry and bake according to pastry package directions. Makes 8 servings.
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