Adobo de Hamonado

Adobo de Hamonado
(Adobo Festival Awardee, 1998)

This recipe was inspired by my husband who developed his own sauce concoction or “sawsawan” present in every family meal. Now, you know how creative and “savoroso” his tastebuds are! Little did I know, his own sauce concoction turned out to be an award winning recipe for adobo! We all know the older the adobo, the better it gets. For the budget conscious moms, this recipe goes a long way. You will need: 2 kilos of pork, cut into serving slices, 2 kilos of chicken, cut into serving slices, 1 pack of Ajinomoto Ginisa Flavor Mix ,3 heads large garlic, peeled and crushed, set aside two equal portions. One portion is sautéed until golden brown, set aside, juice of one buco (or coconut), salt to taste, 1 cup lechon sarsa, ½ cup Del Monte cane vinegar, 4 tablespoons of soy sauce, ¼ cup brown sugar. You will need a large casserole with lid. Arrange the pork at the bottom of the casserole. For every layer of meat (pork then chicken), sprinkle ginisa flavor mix and part of the crushed garlic. Pour in the buko juice, cover and let it simmer for about 30 minutes or until meat is tender in medium heat. Do not mix as of yet for it will cause the chicken meat to fall to pieces. Mix together last four ingredients and pour them into the casserole, stir in with the meat. Let it simmer 15 more minutes. Salt to taste. Serve on large serving dish topped with the sautéed crisp garlic. Garnish with fresh basil leaves. This recipe will yield approximately 4 meals for 6 people. Prep Time: 45 minutes. Approximate Cost: Php. 600

“She carefully watches all that goes on in her household and does not have to bear the consequences of laziness.” Proverbs 31:27