Adobo Cupps Recipe

Adobo Cupps

Ingredients

Bread Cups
6 pcs white bread (pullman)
6 pcs whole wheat bread (pullman)

Adobo:

1 cup distilled white vinegar (or cider vinegar)
1 cup water
2 tablespoons peeled and crushed garlic
2 pieces of bay leaves
1/2 kilo boneless skinless chicken thighs, cut into serving pieces
1/2 kilo cubed pork butt
1/2 cup soy sauce
extra virgin olive oil
2 teaspoon AJI-SHIO Seasoning Mix with Pepper
2 teaspoon AJI-SHIO Seasoning Mix with Garlic

Topping:
Kesong Puti
Green Onions

Procedure:

1. Prepare the bread cups by trimming the edges of the bread.
2. Press each bread on a muffin pan until it forms a cup with 4 corners. Set aside.
3. In a large casserole, add vinegar, water, garlic, salt, bay leaves and pepper. Bring to a boil.
4. In a shallow pan, saute the chicken and pork meat with olive oil and the AJI-SHIO Seasoning Mix with Pepper and AJI-SHIO Seasoning Mix with Garlic.
5. Once cooked, add the meat, to the vinegar mixture, cover and bring to a boil. Simmer and cook for about 30 minutes.
6. Sprinkle liberally with soy sauce and cook for an additional 10 minutes.
7. Remove meat and reduce sauce.
8. Spoon the adobo onto the bread cups. Top with kesong puti.
9. Bake in the oven in 375 F for 5 minutes, until the cheese is melted.
10. Serve hot. Sprinkle with chopped green onion.