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Pork and Chicken Adobo
Pork and Chicken Adobo
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
195 minutes
Filipino-inspired marinated dish from a top Manila restaurant - the longer it marinates, the tastier it becomes!
Ingredients:
  • 1.25 pounds boneless pork loin roast, cut into 2-inch pieces
  • 1.25 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
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, smashed
Instructions:
  • In a stock pot, combine the pork and chicken. Rub them with crushed garlic, torn bay leaf, a sprinkle of pepper, and coat with vinegar and soy sauce. Cover and refrigerate for at least 2 hours or overnight for optimal flavor.
  • In a cast iron casserole or Dutch oven, bring meat and marinade to a boil. Simmer until meat is tender, approximately 30 minutes. Add water as needed to keep the sauce moist.
  • After removing the liquid from the meat and discarding bay leaves, warm 1 tablespoon of oil in a large skillet over medium-high heat. Sear the pork and chicken until browned all around; then lower the heat and add the remaining 2 cloves of crushed garlic. Stir and cook for another 2 minutes. Pour back the reserved liquid and simmer until the sauce slightly thickens. Serve hot.

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