Lasang Pinoy, the Filipino food blogger’s event, has a very interesting theme this month: Distinctly Pinoy with a Twang. Pinoy Fusion. Philippine cuisine, as we know it, is even now a fusion of various influences: Malay, European, American, Chinese and Arab influences….a veritable melting pot of the various cultures that left an impact on our own culture, our language and our traditions. The Filipino’s contemporary reality has made the mix even more fascinating. I can’t wait to see what my fellow Filipino food bloggers out in cyberbia will come up with.
Here’s a dish I like to call Italian Adobo. It’s similar to Chicken Scarpariello and a recipe I saw on a PBS cooking show hosted by Lidia Bastianich. I’ve made both recipes in the past and came up with this…it has more complex flavors while using an easier method of preparation.
Purists will say this is not quite an adobo which requires marinating the meats before cooking. The addition of rosemary is not often seen in Philippine cooking. But that’s the whole idea. Let’s get creative, stretch our minds and see where we can take our favorite dishes….I love this LP theme!
I had a previous post on adobo some months back where I mentioned another version of this Philippine national dish. It was a simple deviation of the original which made a big difference on the final outcome. All I did was splash some balsamic vinegar during the final browning of the meats. Then splashed extra virgin olive oil before serving. That turned out to be pretty interesting as well….the flavors deep and satisfying, but not totally Filipino.
The addition of the bell peppers here is my idea, similar to a scarpariello’s pickled Italian peppers. The change was made more for the introduction of a vegetable, as well as to add color to the dish. But the final product will remind you of Philippine adobo…that vinegary, garlicky and salty flavors of the pork and chicken…plus a little bit more.
Thanks to Ces of Essences for hosting this month’s Lasang Pinoy event.
1 chicken leg quarter, cut in 3 pieces
1 bone-in, skin-on chicken breast, cut in 2 pieces
3 pieces sweet Italian sausage
.5 lb. pork ribs, cut in 2-inch squares
6 large garlic cloves, peeled
1/2 c. red wine vinegar
1/2 c. red wine
1/4 tsp. dried rosemary
1 bay leaf
1 ea. red and green bell peppers, cut in 1-inch. sqaures
salt and pepper to taste
For starters, put the Italian sausage in a pan with about half a cup of water over medium-high heat. Add the pork and allow to boil, lower heat to medium and cook until the water evaporates. Prick the sausages and allow the fats to drain. Cut the sausages in 1-inch pieces and return to the pan. When this is all browned, transfer to a plate and set aside.
In the same pan, add the chicken pieces in one layer. Sprinkle generously with salt and pepper. Brown well on each side. If there’s too much oil in the pan for you, discard at this point. Add the garlic cloves and brown it just a little bit.
Put back the sausage and pork into the hot pan. Stir. Sprinkle some red wine vinegar on the meats, followed by the red wine, a little at a time. Stir constantly. Throw in your rosemary and the bay leaf and cook covered over medium heat for about 20 minutes. Add a bit of water if it gets too dry and check for seasonings. At this point, you are just braising so all the flavors will mix nicely, a very little amount of liquid is required for this stage, maybe a tablespoon or two at a time.
Add the peppers and cook covered for 3-4 more minutes. When peppers are crisp-tender, uncover and turn up heat. Stir-fry the dish until a light brown glaze forms and serve immediately over hot rice.