Pork and Chicken Adobo

Prep Time:
20 mins

Cook Time:
55 mins

Additional Time:
2 hrs

Total Time:
3 hrs 15 mins

Servings:
4

Yield:
4 servings

Ingredients

Directions

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.

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.

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.

Recipe Tip

To thicken the sauce, you can add diced chicken liver or pork liver.

Nutrition Facts (per serving)