Chicken & Pork Adobo


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Chicken & Pork Adobo

Ingredients

  • 1/2 Kilo boneless pork loin roast cut into 2-inch pieces
  • 1/2 Kilo boneless, skinless chicken thighs trimmed and cut into 2-inch pieces
  • 2 tsp. salt or amount to taste
  • 1/2 tbsp. black peppercorn coarsely ground
  • 2 tbsp. garlic peeled and crush
  • 2 pcs. bay leaves torn
  • 1 cup white vinegar
  • 1/4 cup soy sauce
  • 1 tbsp cooking oil

Instructions

  1. Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
  2. Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.

  3. Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.


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