Easiest Way to Cook Appetizing Chicken and pork adobo

Chicken and pork adobo. Heritage pork that is pasture-raised & full of flavor. We Give You Pork The Way It's Meant To Taste. Pork and Chicken Adobo is a version of Filipino adobo using the combination of chicken and pork.

Adobo has many regional variations and chicken and pork adobo is just one of the common interpretations of our quintessential Filipino stew. This version isn't really much different from adobo made solely of chicken or pork but since we are combining two types of meat that has varying cooking times, I like to brown my pork (which requires longer cook time) a bit before I add the chicken to. Strain liquid from meat and set aside; discard bay leaves. You can have Chicken and pork adobo using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chicken and pork adobo

It's 4 pieces of chicken (legs or thighs), bone-in and skin-on.
You need 1 lb of boneless pork shoulder steak, cut into 1 in strips.
You need 1 1/2 heads of garlic (about 18 cloves) peeled and crushed.
It's 2 tbsp of whole black peppercorns.
Prepare 4 of bay leaves.
It's 1/6 cup of rice wine vinegar.
Prepare 1/6 cup of apple cider vinegar.
Prepare 1/4 cup of soy sauce.

Add soy sauce, water, peppercorns, chicken, vinegar, broth, garlic, and bay leaf; bring to a boil. This Adobo recipe will cooked the meat twice by simmering then broiling with charcoal for added charcoal flavor. Filipino Chicken and Pork Adobo, with lots of garlicky sauce, over a bed of white rice. I have shared some adobo recipes with you before, but they are variations and hybrids of this, the most basic and true to the adobo my mother made, and the kind my father loves best.

Chicken and pork adobo instructions

Throw all the ingredients into a medium pot. Add a 1/2 cup water and several grinds of freshly cracked pepper. Let marinate 30 minutes, mixing occasionally so all the meat has a chance to soak in the marinade..
Put the pot on medium heat. Add enough water to almost submerge the meat. Cover and let simmer 1 hour until the pork is tender..
Carefully remove the chicken and pork. Strain the sauce and skim the layer of oil floating on top. Put the pot on medium-high heat and return the sauce. Bring to a boil and let reduce while you crisp the meat..
Put a medium pan on high heat. Add a splash of veg oil and lay the chicken and pork pieces in. Let fry for 2 to 3 minutes, then turn over to crisp the other side. Serve with rice, with the sauce on the side..

This is a favorite dish, and one that I can make with my eyes closed. How to cook Chicken Pork Adobo The Filipino Adobo is the name of a popular dish and cooking process in Philippine cuisine that involves meat or seafood marinated in a sauce of vinegar and garlic, browned in oil, and simmered in the marinade. Adobo has been called the quintessential Philippine stew, served with rice both at daily meals and at feasts. I've made adobo a couple of times before but only with chicken. I love the pork and chicken combo!