Monday, February 18, 2008
Drew had a bunch of boys over Saturday night for a boxing match. I decided to feed all of that testosterone by cooking up a big pot of meat. What you see above is Chicken and Pork Adobado from my new braising cookbook. It is a Filipino recipe for braising that involves marinating the meat in white wine vinegar, soy sauce, garlic and herbs. Then slowly cooking the meat in the same marinade. The great thing about this recipe is that once the meat is fork tender, you pan sear the meat for a crispy lacquered crunch on the outside, leaving fork tender meat on the inside. The dish is then served with rice, the reduced braising liquid as the sauce, and then topped with a tomato relish. The tomato relish on this dish rocked. We will definitely be making this again.