Pork/chicken Adobo

Adobo Pork & Potato Packets

Pork Adobo

Adobo Pork & Potato Packets

Estimated cooking time: 50 minutes. Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons sherry vinegar, or red-wine vinegar
• 2 teaspoons paprika
• 2 teaspoons chopped garlic
• 1/2 teaspoon salt, divided
• 1 small sweet potato, peeled and very thinly sliced
• 1 medium yellow-fleshed potato, peeled and very thinly sliced
• 1 medium red onion, halved and thinly sliced
• 4 bone-in pork loin chops, (1 1/2-1 3/4 pounds), trimmed of fat

PREPARATION

1. Preheat grill to high.
2. Combine oil, vinegar, paprika, garlic and 1/4 teaspoon salt in a blender; process until creamy, scraping down the sides as needed. Place sweet potato, potato and onion in a medium bowl. Add the remaining 1/4 teaspoon salt and 3 tablespoons of the sauce; toss well to coat. Rub both sides of pork chops with the remaining sauce.
3. To make a packet, lay two 24-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Spread half the potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Make a second packet in the same fashion with the remaining potato mixture.
4. Place the packets on the hottest part of the grill and the pork chops in the front or back. Cook the pork for 3 to 4 minutes per side and the packets for 5 minutes per side. Transfer the chops to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve the pork chops with the vegetables.

TIPS & NOTES

• Make Ahead Tip: Prepare adobo sauce (Step 2), cover and refrigerate for up to 5 days.

NUTRITION

Per serving: 373 calories; 18 g fat ( 4 g sat , 11 g mono ); 74 mg cholesterol; 23 g carbohydrates; 28 gprotein; 3 g fiber; 361 mg sodium; 481 mg potassium.

Nutrition Bonus: Vitamin A (120% daily value), Selenium (57% dv), Vitamin C (35% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 3 medium-fat meat, 1 fat (mono)

PINOY STYLE

Pork / Chicken Adobo Recipe

Ingredients:

• 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
• choice of either 1 kilo of pork or 1 kilo of chicken
• 1 head garlic, minced
• 1/2 yellow onion, diced
• 1/2 cup soy sauce
• 1 cup vinegar
• 2 cups of water
• 1 teaspoon paprika
• 5 laurel leaves (bay leaves)
• 4 tablespoons of cooking oil or olive oil
• 2 tablespoons cornstarch optional
• Salt and pepper to taste
• 3 tablespoons water

Cooking Instructions:

• In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
• Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
• Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
• Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
• Add salt and/or pepper if desired
• Bring to a boil then simmer for an additional 5 minutes.
• Serve hot with the adobo gravy and rice.

Cooking Tips:

• You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.