Title: Chicken & Pork Adobo
Categories: Pork Poultry Filipino Chicken
Yield: 1 Servings
| 1 1/2 | c | Vinegar, white |
| 1 1/2 | c | Soy sauce |
| 1 | | Garlic head, crushed 1 tb Cooking oil |
| 1/2 | tb | Peppercorns, crushed |
| 1 | | Chicken, whole (3 lbs) |
| 1 | lb | Pork, boneless; cubed |
Peal and crush head of garlic and combine with vinegar, soya sauce, and
crushed peppercorns for marinade. Cut whole chicken into serving size
pieces and combine with cubed pork. Cover the pork and chicken with
marinade and let stand refrigerated for a mininimum of 30 minutes. If more
pronounced flavour is desired, the meat may be left, refrigerated in the
marinade for up to 24 hours. Add water to the marinade and meat and
simmer, uncovered until meat is tender, approximately one hour. With
slotted spone, remove garlic, chicken and pork pieces from the marinade.
Save marinade. Heat cooking Oil in a separate pan. Fry the garlic, pork and
chicken removed from stew until golden. Drain and discard oil from meat and
garlic. Return pork, chicken and garlic to marinade. Simmer for 10 minutes
or until sauce is thickened and reduced. Serve with or over rice. From:
Earl Shelsby From: Dale Shipp Date: 12 Jan 97 Home Cooking Ä