Recipe: Perfect Chicken and Pork Adobo

Chicken and Pork Adobo. Pork and Chicken Adobo is a version of Filipino adobo using the combination of chicken and pork. Adobo is considered as the signature dish of the Philippines. Almost all meat, seafood, and vegetables can be cooked using the inadobo method.

Strain liquid from meat and set aside; discard bay leaves. 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. You can cook Chicken and Pork Adobo using 14 ingredients and 3 steps. Here is how you cook that.

Ingredients of Chicken and Pork Adobo

1. Prepare of Chicken cut up into parts.
2. It's cubes of Pork cut into.
3. You need of Chopped onions.
4. Prepare of Chopped garlic.
5. Prepare of Chopped ginger.
6. You need of Soy sauce.
7. You need of Vinegar.
8. You need of Sugar.
9. Prepare of Oyster sauce.
10. Prepare of Worcestershire sauce.
11. It's of Liquid seasoning.
12. You need of Black pepper.
13. Prepare of Water.
14. It's of Bay leafs.

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. 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.

Chicken and Pork Adobo instructions

1. Marinate chicken n pork the. Set aside chop garlic, onions, and ginger. Taste marinade to your liking.
2. In hot pan with oil fry aromatics until garlic and ginger becomes fragrant then cook meat arrange meat like chicken on one side then pork on the other but don’t over crowd. Cook meat until brown then simmer add bay leaves continue to simmer for 45 min until all meat is tender but not mooshy.
3. When cook remove bay leaves then transfer to serving bowl then serve with hot rice..

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! I used this recipe a few days ago when we had guests over. Once cooled, it went into the fridge for the next day.

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