Being one of the most favorite foods of Filipinos, adobo has several variations. The chicken and pork adobo is a recipe that is always present in the weekly menus of families since it is a combination of two of the most appreciated meats of the Pinoy palate. It also works to the benefit of moms who get confused between pork adobo and chicken adobo as there is no longer a need to choose between the two. In my case, my husband loves the pork adobo while my son always asks for the chicken adobo. To keep them both happy, I always end up cooking chicken and pork adobo instead.
- 1 1/4 lbs chicken breasts (boneless, skinless and cut into 2 inch pieces)
- 1 1/4 lbs pork loin roast (boneless and cut into 2 inch pieces)
- 2 garlic cloves (crushed)
- 2 tablespoons of crushed garlic
- 2 bay leaves (torn)
- 1 tablespoon of black peppercorns (coarsely ground)
- 1 cup of white vinegar
- 1 tablespoon of vegetable oil
- 1/4 cup soy sauce (optional)
- 3 tablespoons of salt
- Use salt and pepper to season the chicken and pork. Then put all the meat in a pot. Add the torn bay leaf and crushed garlic. Drizzle with white vinegar and soy sauce. Cover the pot and refrigerate for at least 8 hours or overnight to marinate.
- Cook over medium-high heat and bring to a boil. Then reduce the heat and simmer until the meat is tender when tested with a fork, this usually takes about 1.5 hours. To prevent drying out, add a little water if necessary.
- Remove the meat from the cooking liquid. Return the liquid to the pot and simmer.
- Over medium-high heat, cook the meat in vegetable oil, stirring constantly. Continue cooking until all sides of the meat are golden brown. In the last 3 minutes of cooking, add the rest of the crushed garlic.
- Add all the meats to the simmering liquid and cook until the sauce thickens slightly.
- Serve hot with plain white rice.