Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, chicken and pork adobo. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Chicken and pork adobo is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Chicken and pork adobo is something that I have loved my whole life.
Pork and Chicken Adobo is a version of Filipino adobo using the combination of chicken and pork. Adobo is considered as the signature dish of the Philippines. Almost all meat, seafood, and vegetables can be cooked using the inadobo method. Adobo has many regional variations and chicken and pork adobo is just one of the common interpretations of our quintessential Filipino stew.
To begin with this particular recipe, we must prepare a few components. You can have chicken and pork adobo using 8 ingredients and 4 steps. Here is how you cook that.
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The ingredients needed to make Chicken and pork adobo:
- Prepare 4 pieces chicken (legs or thighs), bone-in and skin-on
- Take 1 lb boneless pork shoulder steak, cut into 1 in strips
- Take 1 1/2 heads garlic (about 18 cloves) peeled and crushed
- Get 2 tbsp whole black peppercorns
- Make ready 4 bay leaves
- Prepare 1/6 cup rice wine vinegar
- Take 1/6 cup apple cider vinegar
- Make ready 1/4 cup soy sauce
Pork and Chicken Adobo. this link is to an external site that may or may not meet accessibility guidelines. Adobo chicken or pork is a signature dish of the Philippines. This is one of my favorite Cooking Light receipes ever. My mother-in-law makes the best Adobo in the world, but this comes relatively close.
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Instructions to make Chicken and pork adobo:
- Throw all the ingredients into a medium pot. Add a 1/2 cup water and several grinds of freshly cracked pepper. Let marinate 30 minutes, mixing occasionally so all the meat has a chance to soak in the marinade.
- Put the pot on medium heat. Add enough water to almost submerge the meat. Cover and let simmer 1 hour until the pork is tender.
- Carefully remove the chicken and pork. Strain the sauce and skim the layer of oil floating on top. Put the pot on medium-high heat and return the sauce. Bring to a boil and let reduce while you crisp the meat.
- Put a medium pan on high heat. Add a splash of veg oil and lay the chicken and pork pieces in. Let fry for 2 to 3 minutes, then turn over to crisp the other side. Serve with rice, with the sauce on the side.
This is one of my favorite Cooking Light receipes ever. My mother-in-law makes the best Adobo in the world, but this comes relatively close. About My Recipe for Filipino Chicken and Pork Adobo. When I got home on Friday, I was exhausted. And eager for a home cooked meal.
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