Chicken and Pork Adobo Recipe
(Adobong Manok at Baboy)
Chicken and Pork Adobo Ingredients:
1/2 kilo chicken; cut in serving pieces
1 kilo pork; cut in 11/2” square thick
1 head garlic; pounded
3 laurel leaves
8 tablespoons soy sauce
8 tablespoons vinegar
1 tablespoon grounded black pepper
11/2 cup rice water
Chicken Pork Adobo Cooking Instructions:
Place all the ingredients together in a saucepan. Boil in medium fire until the chicken and pork becomes tender. Simmer until a saucy consistency is achieved. Season with soy sauce if needed or according to desired taste. Serve hot!
Cooking Tip:
Adding 2 tablespoons of oyster sauce will make the chicken and pork adobo taste better.
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6 parts white vinegar, peppercorn and salt/water for 1/2 hr. Saute onion, garlic, ginger and add salt/grd. pepper and brown for 2min
Then add meat (WITHOUT the marinade) and cook until brown or about 4-5 min @ side or eyeball it. The aromatics of the spices help to invigorate the meat at this time. After browning the meat, add a dash of Lawry's seasoned salt on both sides and add the remaining marinade and cook until chicken is tender. Separate chicken and cook the pork longer as it's a harder meat than chicken . When done, skim off the fat and enjoy your new style of cooking the Combination Pork/Chicken Adobo.
By using lite soy sauce and adding more spices and powder, it does not make the meat dark when done and leaving its almost natural color.