Chicken Pork Adobo

A community recipe by Sheryll

Not tested or verified by Nigella.com

Introduction

This is a traditional viand in every Filipino home. It's also one of the easiest Filipino dish one can ever learn. The method of cooking is very simple and the ingredients can be found anywhere in the world.

Ingredients

Serves: 6 or more persons

1⅛ pounds pork (cubed)
1⅛ pounds chicken pieces (bone in)
1 small garlic
1 teaspoon cracked black pepper
½ cup vinegar
1 cup soy sauce (pref dark)
6 leaves dried bay leaves
1 tablespoon sugar (optional)
1 cup water (for the pork)

Method

Chicken Pork Adobo is a community recipe submitted by Sheryll and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Slice the garlic cloves whichever way you choose (I prefer lengthwise) and saute them in a wok or a big enough frying pan, in bit of oil.

Put in the cubed pork, give it a good stir and add a cup of water once the meat has turned white.

Cover the pan and cook for 15 mins or so over medium heat. Bung the chicken pieces in, stir a bit and add the soy sauce and vinegar (if you think the meat needs some more liquid to cook in, just add some more water, soy, or vinegar and adjust according to your taste).

Cover and cook until the meat is tender and browned with soy (just make sure that theres always liquid left in the pan to avoid burning the meat).

Before turning off the heat, add the bay leaves, pepper, and sugar and cook for 5 minutes more.

This dish can be served dry or with a bit of the sauce. Serve with rice or steamed veggies.