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Adobo Recipes

Adobong Pugo (Quail Stewed in Garlic, Vinegar and

Ingredients

  • 12 dressed pugo (quails)
  • 75 ml. soy sauce
  • 125 ml. vinegar
  • 1 tbsp. minced garlic
  • 3 bay leaves
  • 0.5 tsp. black peppercorns
  • 50 g. pork fat, chopped
  • oil for frying

Instructions

  1. Arrange the quails in a casserole, and the soy sauce, vinegar, garlic, bay leaves, peppercorns and pork and leave to marinate for at least 1 hour.
  2. Add water to cover and bring to the boil, then reduce heat and allow to simmer for 1 hour. Remove quails from the sauce and allow to dry.
  3. Heat the oil until moderately hot and deep-fry the quails, then remove, allow to cool and debone carefully, keeping the breasts intact. Transfer to a platter.
  4. Re-heat the sauce and simmer until it reaches a desired consistency, then pour over the quails and serve immediately.

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