It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish. Whichever, the protein is braised in vinegar until pungent and rich, sweet and sour and salty at once, then sometimes crisped at the edges in high heat, and always served with the remaining sauce. Its excellence derives from the balance of its flavors, in the alchemy of the process. Cooking softens the acidity of the vinegar, which then combines with the flavor of the meat to enhance it. Whether consumed in Manila’s heat or on the edge of a New York winter, adobo holds the power to change moods and alter dining habits. It is a difficult dish to cook just once. The recipe that follows derives from one given to The Times in 2011 by Amy Besa, who runs, with her husband, Romy Dorotan, the excellent Purple Yam restaurant in Ditmas Park, Brooklyn.
See original recipe: https://cooking.nytimes.com/r...
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Serving Size: 1 serving (466g) | ||
Recipe Makes: 4 servings | ||
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Calories: 856 | ||
Calories from Fat: 576 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64g | 85 % | |
Saturated Fat 25.6g | 128 % | |
Monounsaturated Fat 22.7g | ||
Polyunsanturated Fat 11.7g | ||
Cholesterol 285.8mg | 88 % | |
Sodium 270.7mg | 9 % | |
Potassium 864mg | 23 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5.1g | ||
Protein 60.5g | 86 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 856
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