Pork and Chicken with Egg in Soy Sauce

This is a variant of a popular dish in the Philippines that is called Adobo. Normally, adobo is cooked with meat, soy sauce, black peppers, bay leaf, garlic, onion, and vinegar. Here I have combined both pork and chicken and added eggs while modifying the sauce a little giving it a Chinese touch.

Ingredients:

½ kg Pork

½ kg Chicken

10 pcs. Eggs, large, hardboiled, peeled

8 cloves Garlic, minced

1 pc. Onion, medium, thinly sliced

½ tsp. Freshly ground black pepper

¼ cup Premium dark soy sauce

¾ cup Water

1 tsp. Cornstarch

¼ cup Water (for suspending the cornstarch)

1 tsp. Sugar

1 tbsp. Safflower oil

¼ tsp. Iodized salt

Cooking Instruction:

Heat oil in a pressure cooker and sauté the garlic and onion until the garlic is golden brown and the onion starts to caramelize. Add the meat and mix. Cook for about two minutes. Add the black pepper, sugar, iodize salt, water and the soy sauce. Pressure cook for about fifteen minutes. After the said time has passed, turn off heat and allow to cool normally. Do not vent steam to speed cooling down of the pressure cooker as the additional time to normally cool and loose pressure which will take from ten to fifteen minutes is used as additional time to tenderize the meat. Open the pressure cooker and skim off any excess fat to reduce the fat content of the dish.

In a small bowl, suspend the cornstarch in the water provided in the recipe and add to the cooking mixture, mix. Turn up heat to cook the cornstarch. Serve with plain steamed rice.