Chicken and pork Adobo. 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.
And the secret of grilling a perfect pork chops is to grill the meat in a medium-low heat settings so that it won't dry-out and the juiciness will remain inside the pork chops.
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.
You can cook Chicken and pork Adobo using 11 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Chicken and pork Adobo
- You need 5 pcs of chicken drumsticks.
- Prepare pieces of Pork cut up into.
- You need 3/4 cup of vinegar.
- Prepare 1/3 cup of light soy sauce.
- You need 1/4 tsp of black pepper.
- Prepare 6 of garlic cloves chopped.
- You need 1 of ginger grated.
- You need 1 of onion halved and sliced.
- Prepare 4 of bay leaves.
- It's 1/4 cup of sliced green onion.
- It's 3 tbsp of brown sugar.
This is a favorite dish, and one that I can make with my eyes closed. Combine the meat, marinade and all the other ingredients in a casserole, on a medium heat. 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.
Chicken and pork Adobo instructions
- Whisk together vinegar,soy sauce, sugar, pepper, ginger,and half chopped garlic. Place chicken and pork in bowl and pour over the vinegar mixture, toss to coat and set aside in the fridge to marinade for 30 minutes..
- Heat 1 Tbsps oil in pan over hi heat remove pork and chicken from marinade and cook about 3-4 min per side. Until golden brown reserve the marinade for later chicken or pork set aside..
- Place the pan or medium hi heat remove and add remaining oil add onions and pinch of salt cook stirring for about 5 minutes until the onions have changed color and are soft. Add garlic and chili cook for another min add reserve marinade bay leaves and 1/4 cup water cover reduce heat to low and simmer for 15 minutes to thicken slightly. Pour sauce over chicken and pork pieces. Sprinkle spring onions..
You can let the dish dry up if you prefer a dryer adobo otherwise, retain some liquid. Saute onion, tomato,garlic, bay leaves and peppercorns in oil til onions are soft. 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. Even though we moved to the US, I still sometimes practice this tradition.