Appetizer Recipes: Adobo Cups

                                  Adobo Cups

Ingredients:

Bread Cups 
12 pieces white bread 
  

Adobo: 
1 cup distilled white vinegar (or cider vinegar)
1 cup water
2 tablespoons peeled and crushed garlic
2 pieces bay leaves
1/2 kilo boneless and skinless chicken thigh, cut into serving pieces
1/2 kilo pork butt, cut into cubes
1/2 cup soy sauce
1 tablespoon extra virgin olive oil 
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper 
1 pack 6 grams AJI-SHIO Seasoning Mix with Garlic   

Toppings: 
1/2 cup cubed kesong Puti 
Green Onions 

Cooking Procedures:

• Prepare the bread cups by trimming the edges of the bread. Press each bread on a muffin pan until it forms a cup with 4 corners. Set aside. In a large casserole, add vinegar, water, garlic, salt, bay leaves and pepper. Bring to a boil. In a shallow pan, sauté the chicken and pork meat with olive oil and the AJI-SHIO Seasoning Mix with Pepper and AJI-SHIO Seasoning Mix with Garlic. Once cooked, add the meat, to the vinegar mixture, cover and bring to a boil.  
• Simmer and cook for about 30 minutes. Sprinkle liberally with soy sauce and cook for an additional 10 minutes.
• Remove meat and reduce sauce. Spoon the adobo onto the bread cups. Top with kesong puti.
  Bake in the oven in 375 F for 5 minutes, until the cheese is melted.
  Sprinkle with chopped green onion.  
• Makes 12 servings