“ CPA “ Chicken Pork Adobo

Ingredients

1/2 lbs Pork belly

1/2 lbs Chicken thigh

6 cloves of roughly smushed garlic ( skin can go in too)

1 Bay leaf

1 tsp freshly cracked Peppercorn

1/2 cup of Filipino soy sauce (datu puti, silver swan)

3/4 cup of filipino vinegar ( datu puti)

Directions

In a bowl mix your cubed Pork belly and halved Chicken thigh

Pour in your Soy sauce ( important to get the protein to be soaked in soy sauce for the color,

Mix in garlic, peppercorns and bay leaf

Let it marinade for at least 1 hour.

Heat up a wok, when wok starts to get hot pour a 2 tablespoon of neutral oil

Get pork belly in, manner of searing all sides when you get all pork worked out start with the chicken do the same searing.

Set aside clear the work and get pork back in the work with the marinade let it simmer then add vinegar and when pork is 70% tender add in chicken,

Stir once in a while medium fire, lid on.

Make sure your wok doesn’t gets. Dried up, you can add lemon lime soda or tap water or chicken stock my mom usually add 4 ounces of Sprite.

Once meat is all tender take lid off and let it reduce to 50% of its sauce.

You can be playful with adobo but all i would add is patis to meet the saltiness and siling labuyo.

Adobo is the most diverse recipe in filipino dish i have ever known, some would add coconut milk some would add ginger,

Its your choice but i grew up with my mom’s Adobo and i would not even try to change it.

Thanks

Notes

Adobo is the most diverse Filipino recipe you would encounter.

My mom’s is just simple and yet satisfying and divine already for my liking. Please enjoy and feel free to comment.

Nutrition

• Serving Size: 1/2 cup