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Chicken and Pork Adobo

1 lb Pork - preferably streaky
2 1/2 lb Chicken
2 ts Black peppercorns
3 tb Dark soy sauce
4 ts Oil for frying
4 Garlic cloves
1/2 c Vinegar
2 Bayleaves
4 c Water
2 ts Salt - to taste


Cut pork and chicken into bite sized pieces - alternatively, slice the pork into 1" thick slices. Combine vinegar, soy, peppercorns, garlic and bay in a deep dish. Add meats, coat well and marinate 2 hours minimum, turning regularly to impregnate meats evenly. : When ready to cook, put meat - with marinade - into a deep earthenware casserole. Add sufficient water just to cover meat. Bring gently to boil and simmer until tender. The liquid should have evaporated to a thin gravy. Drain, returning liquid to the casserole (after reducing, if necessary). Heat the oil in a wok, and stir fry the meats until brown. Return meats to casserole and simmer until sauce has thickened. Serve.



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