Adobo Recipes - Chicken Pork Adobo

Chicken pork adobo is an all- Filipino braised chicken and pork recipe. This is the basic family adobo recipe for chicken or pork adobo or combined chicken pork adobo, the simple, no-frills pinoy recipe for adobo that tastes great.  The secret is here is to marinate the pork and chicken for at least 4 hours. This will allow the flavors to seep into the meat and make your adobo really tasty.  This is Filipino food at its best. 

Ingredients:

1 chicken cut into adobo serving size (you can have this cut "adobo style" in the supermarket)

1 kg pork kasim or pigue, cubed

1/2 cup white vinegar (sukang puti)

1/4 cup water
1/4 cup soy sauce

1 whole garlic, peeled and mashed

1 laurel leaf

1 tsp whole peppercorns

oil for frying

Procedure:

1.  Marinate the chicken and pork in the adobo marinade mixture of vinegar, soy sauce, garlic, laurel leaf and peppercorns.  Marinate this for at least 4 hours (overnight will be perfect).  Do not throw the marinade.
2. Over medium heat, fry the pork pieces in a little oil until seared on all sides. Do not cook fully. This step is done to lock in the juices in the meat.  Do the same with the chicken.
3. After removing the pork and chicken pieces from the pan, remove excess oil, leaving only around 2 tbsp oil in the pan. (The pork and chicken will release some of their oils during the searing process and increase the volume of the oil).
4. Add the marinade into the pan. Let boil without covering the pan.
5. Add the pork and chicken pieces, laurel leaf and water. Cover the pan and over low heat, simmer the chicken pork adobo for 30 minutes or until the liquid has reduced to half.  Serve the chicken pork adobo hot with a lot of rice.