Pork and Chicken Adobo

Pork and Chicken Adobo

This recipe is adapted from a famous Filipino restaurant in Manila. The longer you marinate in the refrigerator, the better it gets!

Preparation Time
20 mins
Cooking Time
55 mins
Total Time
1 hr 15 mins
Calories
551 Calories

Recipe Instructions

Step 1
Place pork and chicken into a stock pot. Rub with crushed garlic and torn bay leaf, season lightly with pepper, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
Step 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.
Step 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.

Ingredients

  • 1 tablespoon vegetable oil
  • freshly ground black pepper
  • 2 tablespoons crushed garlic
  • 1 cup white vinegar
  • 2 cloves garlic, smashed
  • 2 bay leaves, torn
  • 0.25 cup soy sauce
  • 1.25 pounds boneless pork loin roast, cut into 2-inch pieces
  • 1.25 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch piece

Categories

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