Chicken and pork adobo
How to Cook Recipes Chicken and pork adobo using 8 ingredients and 4 steps
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. 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.
Add soy sauce, water, peppercorns, chicken, vinegar, broth, garlic, and bay leaf; bring to a boil.
Grilled pork chop in adobo is one of the my favorite adobo recipe.
You can cook Chicken and pork adobo using 8 ingredients and 4 steps. Here is how you achieve it.
Ingredients cook Chicken and pork adobo
- Prepare 4 pieces chicken (legs or thighs), bone-in and skin-on.
- You need 1 lb boneless pork shoulder steak, cut into 1 in strips.
- It's 1 1/2 heads garlic (about 18 cloves) peeled and crushed.
- Prepare 2 tbsp whole black peppercorns.
- It's 4 bay leaves.
- It's 1/6 cup rice wine vinegar.
- It's 1/6 cup apple cider vinegar.
- Prepare 1/4 cup soy sauce.
Chicken and pork adobo step by step
- 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..
Chicken and pork adobo - 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. Pour in the water (preferably hot), cover and simmer until the chicken and pork pieces are all tender. If the sauce begins to dry up before the meat is tender, add a little more water. You can let the dish dry up if you prefer a dryer adobo otherwise, retain some liquid. Chicken and Pork adobo is a common dish that most people bring because it is delicious and it does not go bad quickly. It can be in room temperature for a longer period of time compared to other dishes. Thank you and good luck