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Twice-Cooked Adobo

RECIPES

Twice-Cooked Adobo

  • Good for 6-8 persons
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes

INGREDIENTS

½ kg pork liempo, cut into serving pieces
½ kg chicken, cut into serving pieces
¼ cup crushed garlic
1/3 cup vinegar
1/3 cup soy sauce
1 sachet 8g MAGGI MAGIC SARAP
salt and pepper to taste
cooking oil for frying

PROCEDURE

  1. In a pot combine liempo, chicken, garlic, vinegar and soy sauce. Cover and bring to a boil.
  2. Remove cover and stir. Season with MAGGI MAGIC SARAP, salt and pepper, continue cooking until chicken and pork change in color or until sauce is reduced to half. Remove from heat and drain pork and chicken from sauce. Set aside sauce for later use.
  3. In a frying pan, heat cooking oil. Fry pork and chicken until golden brown.
  4. Boil remaining sauce and put back fried pork and chicken into the sauce. Simmer until sauce is almost dry.
  5. Serve with steamed rice.

NUTRITION COUNT


Carbohydrates: 10 g
Protein: 16 g
Fats: 35 g
Calories: 420 kcal

GOOD TO KNOW


To add a more flavorful twist to your adobo, let MAGGI MAGIC SARAP give it a flavorful meaty taste.

GOOD TO REMEMBER


Another popular version of Adobo is Adobong Puti which uses only vinegar and garlic in the marinade, thus, making the sodium content less.