Adobo sa Beer
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1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
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choice of either 1 kilo of pork or 1 kilo of chicken (THIS IS ABOUT TWO POUNDS)
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2 heads garlic, CRUSHED
- 4 eggs boiled (optional)
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4 red onion, diced
- 5 -10 Sili Lubuyo minced depending on your heat quotient (These are the little red chilies found in most Asian food - DO NOT USE JALAPENO!)
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1/2 cup soy sauce (DO NOT USE KIKKOMAN OR JAPANESE SOY SAUCE ITS CRAP)
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1 cup vinegar (look at Brown Cane Vinegar thats way better)
- 1 bottle San Miguel Pale Pilsen (ok small bottle or like me 1 tall glass from the grande in the freezer;) DO NOT COOK WITH REDHORSE TASTES LIKE CRAP- Good American Substitute Sierra Nevada/ OZ Substitute Little Creatures or Coopers Red
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2-3 laurel leaves (bay leaves)
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1/2 cup coconut oil
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2 tablespoons cornstarch (flour works)
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Salt and (use whole black cracked) pepper to taste
In a big pan or no stick skillet, heat oil then sauté garlic/onion/chili (remember I like it hot- so be careful you might want to add just one or two I prefer about 10).
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Add the pork and chicken to the pan brown then add soy sauce, 1/2 cup vinegar, and the bay leaves salt pepper (REDUCE). After reduction ADD remaining Vinegar, Beer, Eggs,Add salt and/or pepper to taste- Bring to a boil. Cover and simmer for 15 minutes or when meat is tender.
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ADD Flour or Cornstarch dissolved in water to thicken.
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Bring to a boil then simmer for an additional 5 minutes.
