Chicken & Pork Adobo

A community recipe by Sheryll

Not tested or verified by Nigella.com

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Introduction

This is a traditional viand in every Filipino home. It's also one of the easiest Filipino dishes 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 people

Metric Cups

½ kilogram pork pieces (cubed)
½ kilogram chicken pieces (bone-in)
1 small bulb of garlic
1 teaspoon cracked black pepper
125 millilitres vinegar
375 millilitres dark soy sauce
6 bay leaves (pieces)
1 tablespoon sugar
500 millilitres water (for cooking the meat)

1⅛ pounds pork pieces (cubed)
1⅛ pounds chicken pieces (bone-in)
1 small head of garlic
1 teaspoon cracked black pepper
4 fluid ounces vinegar
13 fluid ounces dark soy sauce
6 bay leaves (pieces)
1 tablespoon sugar
18 fluid ounces water (for cooking the meat)

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 approx 3 tbsp of oil.
Put in the cubed pork, give it a good stir. Add the soy sauce plus 1 cup of water, cover the pan and cook for 20 mins or so over medium heat. Add the chicken pieces in stir a bit, and simmer for another 10 minutes.
Add the vinegar and sugar, cover, and cook until the meat is cooked through. (Just make sure that theres always liquid left in the pan to avoid burning the meat).
You can also add some seasoning or more soy sauce at this point; it all depends on your preference. Before turning off the heat, add the bay leaves and pepper, and cook for 5 minutes more or until the sauce is reduced. This dish is best paired with steamed/boiled rice.

Slice the garlic cloves whichever way you choose (I prefer lengthwise) and saute them in a wok or a big enough frying pan, in approx 3 tbsp of oil.
Put in the cubed pork, give it a good stir. Add the soy sauce plus 1 cup of water, cover the pan and cook for 20 mins or so over medium heat. Add the chicken pieces in stir a bit, and simmer for another 10 minutes.
Add the vinegar and sugar, cover, and cook until the meat is cooked through. (Just make sure that theres always liquid left in the pan to avoid burning the meat).
You can also add some seasoning or more soy sauce at this point; it all depends on your preference. Before turning off the heat, add the bay leaves and pepper, and cook for 5 minutes more or until the sauce is reduced. This dish is best paired with steamed/boiled rice.