Pork and Chicken Adobo
Description
This recipe is adapted from a famous Filipino restaurant in Manila. The longer you marinate in the refrigerator, the better it gets!
Ingredients
•
1 1/4 pounds boneless pork loin roast, cut into 2-inch pieces
•
1 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
•
2 tablespoons crushed garlic
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2 bay leaves, torn
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freshly ground black pepper
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1 cup white vinegar
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1/4 cup soy sauce
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1 tablespoon vegetable oil
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2 cloves garlic, smashed
Directions
1
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.
2
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.
3
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.