Pork and Chicken Adobo
Derived from a renowned Filipino restaurant in Manila, Philippines, this recipe improves with longer marination in the refrigerator. It's a dish that maintains its quality for an extended period. For the ultimate experience, serve it steaming hot alongside steamed rice.
Ingredients
- 1 ¼ pounds boneless pork loin roast, cut into 2-inch pieces.
- 1 ¼ pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces.
- 2 tablespoons crushed garlic
- 2 bay leaves, torn.
- freshly ground black pepper
- 1 cup white vinegar
- ¼ cup soy sauce
- 1 tablespoon vegetable oil
- 2 cloves garlic, smashed.
Instructions
- 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.
- 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.
- 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.
Nutrition
Calories: 552kcalCarbohydrates: 4gProtein: 49gFat: 37gSaturated Fat: 11gCholesterol: 186mgSodium: 2214mgPotassium: 655mgFiber: 1gVitamin C: 6mgCalcium: 50mgIron: 3mg
Tried this recipe?Let us know how it was!