Cecilia Jiminez
worked with the Manila-based Philippines Association of Human Rights Advocates
(PAHRA) when I first met her in the early 1990s. She then moved to Geneva to work
with the Association for the Prevention of Torture (APT) and subsequently did
many human rights consultancies, capacity-building NGOs around the world. She
has just now (May 2013) moved back to the Philippines – but to Davao, not
Manila -- a new home for her. Way back when, she assured me that no Filippino
or Filippina could go long without craving Adobo – and that still holds true.
This is her recipe.
With Cecilia in May 2010 at her home in Geneva for a Barbeque
1 kilogram
chicken or pork or a combination of both
2 cloves
crushed garlic
2-3
tablespoons vegetable oil
1/3 litre vinegar
1/3 litre soy sauce
crushed or
whole black pepper
additional
3-4 tablespoons vegetable oil
- Cut the chicken and/or pork into bite-size pieces.
- Sauté the crushed garlic in 2-3 tablespoons of hot oil.
- Remove pan from the heat.
- Add the chicken and/or pork, the vinegar, soy sauce and pepper.
- Cover and simmer on a low heat for 30 minutes. It is important that the meat be completely covered by the liquid during this process.
- Remove the chicken or pork and fry quickly in 3-4 tablespoons vegetable oil at a high temperature to seal in the flavour and to brown.
- Return the chicken or pork to the sauce.
Serve warm,
with boiled rice.
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