Because it is one of the favorite foods of the Filipinos, adobo has several variations. The chicken pork adobo is a recipe that is always present on the families’ weekly menus, as it is a combination of two of the most appreciated meats by the Pinoy palate. It is also advantageous for mothers who are confused between pork adobo and chicken adobo, because there is no longer a need to choose between the two. In my case, my husband loves pork adobo, while my son always asks for chicken adobo. To satisfy both of them, I always end up cooking pork adobo with chicken.
- 1 1/4 pounds of chicken breast (boneless, skinless and cut into 5 cm pieces)
- 1 1/4 pound of roasted pork loin (boned and cut into 5 cm pieces)
- 2 cloves of garlic (crushed)
- 2 tablespoons of crushed garlic
- 2 bay leaves (torn)
- 1 tablespoon of black pepper (coarsely ground)
- 1 cup white vinegar
- 1 tablespoon vegetable oil
- 1/4 cup soy sauce (optional)
- 3 tablespoons of salt
- Use salt and pepper to season the chicken and pork. Then put all the meat in a pan. Add the torn bay leaf and the crushed garlic. Cover with white vinegar and soy sauce. Cover the pan and place in the refrigerator for at least 8 hours or overnight to marinate.
- Cook over medium-high heat and bring to a boil. Then, reduce the heat and cook until the meat is tender when tested with a fork, it usually takes about 1 ½ hours. To prevent dryness, add a little water, if necessary.
- Remove the meat from the cooking liquid. Put the liquid back in the pan and bring to a boil.
- Over medium-high heat, cook the meat in vegetable oil, stirring constantly. Continue cooking until all sides of the meat are golden brown. In the last 3 minutes of cooking, add the remaining crushed garlic.
- Add all the meat to the boiling liquid and cook until the sauce thickens slightly.
- Serve hot with pure white rice.