1/2 kg pork loin or pork rasher, cut into 3” cubes (kasim or liempo cuts ok too)
1 kg chicken, cut up in serving sizes
¼ kilo chicken liver (optional)
1 teaspoon rock salt
1 tablespoon whole peppercorn
1 whole garlic, crushed cloves
4 bay leaves, torn
1 cup Datu Puti white vinegar
1 ½ to 2 cups water
1/4 cup Coconut Brand soy sauce
1 tablespoon vegetable oil
Instructions
Place the chicken and pork cuts in a wok or stock
pot together with crushed garlic, torn bay leaf,
soy sauce, vinegar, water, salt and whole
peppercorn.
Cover and marinate minimum 3-4 hours if it will be
cooked same day. Otherwise, marinate in the
refrigerator for 8 hours or overnight).
When ready to cook, bring the meat and marinating
liquid to a boil. Once it starts to boil, reduce
heat (“atay-atay”)and bring to a slow simmer.
Allow to cook covered for 1 1/2 hours or until meat is fork-tender. If
necessary, add a small amount of water to prevent drying out. Remove
the chicken liver as well as separate liquid from meat.
In a skillet, fry meat in a tablespoon of oil over medium high heat
until brown on all sides, adding a few cloves of smashed
garlic to taste. Add meats to cooking liquid, including the chicken
liver and continue simmering until sauce is slightly thickened.
Serve hot over steamed rice.
Note- You can also add 1/2 pc. sliced white onions together when frying
the meat. This also adds to the flavour.
Serving
Suggestions
4 to 6 pax
Originally Submitted
4/10/2013
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