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Pork and Chicken Adobo recipe

4 servings

Ingredients:

1 1/4 pounds boneless pork loin roast, cut into 2-inch pieces

1 1/4 pounds boneless, skinless chicken breasts, cut into 2-inch pieces

3 tablespoons salt

1 tablespoon black peppercorns, coarsely ground

2 tablespoons crushed garlic

2 bay leaves, torn

1 cup white vinegar

1/4 cup soy sauce (optional)

1 tablespoon vegetable oil

2 cloves garlic, smashed

Instructions:

Season pork and chicken with salt and pepper and place in a stock pot.

Rub with crushed garlic and torn bay leaf, and coat with vinegar (and soy sauce, if using).

Cover, and marinate in the refrigerator for 8 hours, or overnight.

Bring meat and marinating liquid to a boil.

Reduce to a simmer and cook for 1 1/2 hours, or until meat is fork-tender.

If necessary, add a small amount of water to prevent drying out.

Strain liquid from meat.

Return to the stock pot and bring to a simmer.

In a skillet, cook and stir meat in 1 tablespoon of oil over medium high heat until brown on all sides, adding remaining 2 cloves of smashed garlic in the last 3 minutes.

Add meats to cooking liquid, and continue simmering until slightly thickened.

Serve hot.