Healthy Rendition of Shotglass Pork (or Chicken!) Adobo at Kitchenmonki.com

Healthy Rendition of Shotglass Pork (or Chicken!) Adobo

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Submitted by: Stacey Fowler

Rating:

Makes: 4 servings adjust

Filipino adobo uses fattier cuts of meat and a fattier cooking style, but my boyfriend and I were able to adapt the typical recipe to be leaner and nearly just as tasty! And we use shotglasses to measure, which is always fun, it's nice to use different measuring implements now and then!

Directions

Ingredients

3 cloves Garlic
1 tablespoon Olive Oil

Step 1

In a pot, add the olive oil and throw the garlic in while the oil is cold so that the garlic flavour transfers to the oil. Set the stove to high, and throw the chicken or pork in before the garlic starts to brown.

Ingredients

1 Pork Loin, Instead of pork, you can use 2 chicken breasts if you want to make chicken adobo.

Step 2

Lightly sear the chicken or pork till most of the outsides turn white to lock in the juices.

Ingredients

2 Vinegar, shots, Use a shot glass - fill to brim.
2 Soy Sauce, shots, Use a shot glass - fill to brim.
4 Water, shots, Use a shot glass - fill to brim.
3 Dried Whole Bay Leaves
1 1⁄2 teaspoons Whole Black Peppercorns

Step 3

Throw in your shots and everything else!

Step 4

Assuming your stove was on high this whole time, wait for everything to start boiling then put a lid on the pot. Let it boil for a minute or two then reduce the temperature to medium. It's true that simmering might keep this thing boiling even at a low of 2 or 3, but it's important that you keep it at medium or for the chemical reaction to occur to let the vinegar denature. And don't take the lid off to look at it because this will cause an immediate drop in temperature. Wait 30 minutes. Now it's time to trust your nose - You know that it's done when the vinegar smell piping off the edges of the pot loses its acidity and turns into a sweet-smelling steam. Make sure that you don't boil all of the sauce off after this, though you can keep it on the stove longer if you want a richer tasting sauce. The sauce goes well on white jasmine rice.