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Pork and Chicken Adobo

This recipe is adapted from a famous Filipino restaurant in Manila. The longer you marinate in the refrigerator, the better it gets!
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 3 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Filipino
Calories: 551
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1.25 pounds boneless pork loin roast, cut into 2-inch pieces
  • 1.25 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
  • 2 tablespoons crushed garlic
  • 2 bay leaves, torn
  • freshly ground black pepper
  • 1 cup white vinegar
  • 0.25 cup soy sauce
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, smashed

Method
 

  1. Place pork and chicken into a stock pot. Rub with crushed garlic and torn bay leaf, season lightly with pepper, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
  2. Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
  3. Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.

Nutrition

Calories: 551kcalCarbohydrates: 4gProtein: 49gFat: 37gSaturated Fat: 11gCholesterol: 186mgSodium: 2214mgFiber: 1g

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