Being one of the most favorite foods of Filipinos, the adobo has several variations. The chicken pork adobo is a recipe that is always present in the weekly menus of families since it is a combination of two of the most loved meats for the Pinoy palate. It also works to the advantage of moms who get confused between pork adobo and chicken adobo because there is no more need to make a choice between the two. In my case, my husband loves pork adobo while my son always requests for chicken adobo. To satisfy them both, I always end up cooking chicken pork adobo instead.
- 1 1/4 pounds chicken breasts (boneless, skinless and cut into 2-inch pieces)
- 1 1/4 pounds pork loin roast (boneless and cut into 2-inch pieces)
- 2 cloves garlic (smashed)
- 2 tablespoons crushed garlic
- 2 bay leaves (torn)
- 1 tablespoon black peppercorns (coarsely ground)
- 1 cup white vinegar
- 1 tablespoon vegetable oil
- 1/4 cup soy sauce (optional)
- 3 tablespoons salt
- Use the salt and pepper to season the chicken and pork meat. Then put all the meat in a stock pot. Add the torn bay leaf and crushed garlic. Coat with white vinegar and soy sauce. Cover the pot and place in the refrigerator for at least 8 hours or overnight to marinate.
- Cook under medium-high heat and bring to a boil. Then reduce heat and simmer until meat is tender when tested with a fork, usually takes about 1 ½ hours. To prevent drying out, add a little amount of water if required.
- Remove the meat from the cooking liquid. Place the liquid back to the stock pot and let simmer.
- Over medium-high heat, cook the meat in vegetable oil while stirring. Go on cooking until all the sides of the meat turns brown. In the last 3 minutes of cooking, add the remaining smashed garlic.
- Add all the meats to the simmering liquid and cook until the sauce is slightly thickened.
- Serve hot with plain white rice.