Filipino Pork and Chicken Adobo
Asian Chicken Pork Simple Recipes Budget Recipes Meat Dishes
Simple ingredients. Minimalist preparation. Amazing sauce. I'd say I started the year right. What do you think, does this adobo catch your eye?
Ingredients
500g chicken (boneless thighs)
500g pork (shoulder/neck)
6 large cloves garlic
4 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons white wine vinegar
1 tablespoon oyster sauce (optional)
2 bay leaves
1 teaspoon ground black pepper
1 1/2 cups water
Servings: 3-4
Prep time: 1 hour 35 minutes
How to prepare filipino pork and chicken adobo
- Cut the meat into fairly large pieces.
- In a pot, mix the remaining ingredients (the garlic cloves are peeled but left whole). Add the meat to the pot and mix well.
- Place the pot on the heat and bring to a boil. Turn the heat to low (the stew should simmer gently) and cook for 1 hour. Don't stir during this time.
- Turn the heat to medium and continue cooking until the sauce reduces nicely (about 20 minutes).
- Remove the meat with a slotted spoon from the sauce and fry it in a pan with just enough oil to form a thin film on the bottom. Fry the meat until browned on both sides.
* this step is optional; fry the meat only if desired - Remove the meat from the pan and place in a bowl. Pour the sauce over it.
- Serve with steamed rice.
All ingredients in the pot
After 1 hour and 20 minutes of cooking, the stew is ready
Frying the meat
