Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Pork and Chicken Adobo

3

195 min

Pork and Chicken Adobo

Pork and Chicken Adobo Photo 1

Time

195 min

Serving

4 persons

Calories

551

Rating

3.00★ (9)

Cuisine

Author: Victoria Buriak
This recipe is adapted from a famous Filipino restaurant in Manila, Philippines. The longer you marinate in the refrigerator, the better it gets! This is one dish that doesn't spoil right away. Best served hot over steamed rice.

Ingredients

  • ¼ pounds boneless pork loin roast: 1 piece (cut into 2-inch pieces)
  • ¼ pounds boneless, skinless chicken thighs, trimmed and: 1 piece (cut into 2-inch pieces)
  • garlic: 2 Tbsp (crushed)
  • bay leaves: 2 piece (torn)
  • black pepper: (freshly ground)
  • white vinegar: 1 cup
  • soy sauce: 0.25 cup
  • vegetable oil: 1 Tbsp
  • garlic, smashed: 2 clove

Metric Conversion

Stages of cooking

Pork and Chicken Adobo Photo 21
Pork and Chicken Adobo Photo 32
Pork and Chicken Adobo Photo 43
  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.
    Pork and Chicken Adobo Photo 2
  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.
    Pork and Chicken Adobo Photo 3
  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.
    Pork and Chicken Adobo Photo 4

How did you like this article?

You may also like