Adobong Lengua at Leeg (Ox Tongue and Chicken Neck Adobo)

As mentioned in both my previous Adobo posts Version 1 and Version 2, you can basically cook anything, meat, seafood and veggies, into the widely regarded Filipino national dish called Adobo. As of this writing, many other variations are probably being created somewhere within the more than 7,100 beautiful islands forming the Philippine archipelago. The endless possibilities in cooking adobo and the strong fascination of the Filipinos to find new ways to enjoy the delicious dish bring about many new variations of the dish. The one I am posting now is my own concoction prepared using ox tongue and chicken neck.

I thought this could be somewhat similar to the already popular Chicken Liver and Gizzard Adobo with the texture of the ox tongue being comparable with that of gizzard. I decided to include the chicken neck to provide that tasty chicken flavor which the ox tongue obviously lacks. It is just a pity that chicken neck here in Sri Lanka is sold without the skin which I believe is the part that is packed with that yummy flavor. On the second thought, maybe it is a blessing in disguise, since it is a common knowledge that chicken skin is so full of unhealthy fat which we don’t want to put into our system. :-)

Ox tongue, called “lengua” in the Philippines, is a wonderful cut of meat which I already cooked into “Asadong Dila or Lengua” sometime before. Once tender, the meat offers a distinct texture and succulence so good that it perks up the taste buds…….. makes you to want more…….. and more……. and more.:-)

Chicken is probably the tastiest poultry meat. It is one of the most eaten meats in the world with almost all parts of the bird being used for food including the neck. While the neck is bony and has less meat, it is very tasty and quite good in dishes prepared with small amount of sauce remaining like adobo.

To cook the dish we need about half a kilo (500 grams) each of both ox tongue and chicken neck, properly washed, drained and cut up to bite sizes.

The other ingredients needed are 2 tbsp vegetable oil, 6 gloves garlic, peeled and crushed, 2 pcs small bay leaves, 1 tsp ground pepper, ¼ cup white vinegar (adjust the amount depending on the type you are using), ¼ cup soy sauce, 1 tsp salt or to taste and about 1 large potato, peeled and cut into serving sizes.

In a large thick pan or wok, heat the oil and fry the garlic and onion. Add in the ox tongue and sauté. Cover and wait for the meat to render its own liquid. Give it a gentle stir and simmer on low heat until the liquid is reduced and meat starts to sizzle in its own fat and aromatic. Add the ground pepper, salt and bay leaves on the sizzling meat in the pan. Continue sautéing for several minutes.

Pour the vinegar and let it boil uncover. Add the soy sauce, lightly stir to blend and continue simmering on low heat. Add hot water when the liquid is drying up, ½ cup at a time.

Continue simmering until the ox tongue is slightly tender. Add in the chicken neck and continue cooking until both meats are just tender. Taste the sauce and adjust the saltiness according to your preference.

Add the potato and simmer further until the potato is cooked through, both meats are fork tender and the sauce is reduced and has a slightly thick consistency.

Transfer in a wide shallow bowl and serve with steaming rice. Some chopped tomatoes or pickled green papaya (“atsara or achara”) on the side will make the dish extra special.

It is amazingly good……a new twist to the familiar Filipino Adobo. Enjoy! c“,)