Chicken and Pork Adobo My Style

If you ask any foreigner about Filipino food, this is one dish they know...ADOBO! Someone actually asked my friend to buy him Filipino vinegar because he could not achieve the true Filipino taste despite having a good recipe. There are numerous variants of the adobo recipe depending on ones preference. You can even use any meat, seafood or vegetable to name a few. Other prepare it differently by putting it in the oven, pan-frying, deep-frying or even grilling it to achieve crisp edges. For this recipe, I will stay with the classic chicken and pork.

Ingredients: 1 lb chicken cut into pieces,
1 lb pork belly cut into pieces
1 head garlic crushed
1 medium onion sliced
1-2 cups water
1 cup vinegar
1/2 cup soy sauce
2 tbsp cooking oil
4 pieces bay/laurel leaves
1 tsp whole peppercorns
salt to taste

In a saucepan, put chicken, pork, garlic, soy sauce,
vinegar, bay/laurel leaves, peppercorns & let it sit for 30 minutes 

Cover and simmer until meat is tender, add water if necessary.
Transfer to a bowl when done.
(As it simmers, meat juices comes out,
you may not need a cup of water, so add accordingly!)

After you transfer the meat, put oil on the saucepan
and stir fry 1-2 cloves garlic and onion.
Then add the meat with the sauce.
 Let it simmer for 1-2 minutes, season to taste.
Serve hot with rice!

TIPS:

*** you may add more sauce if you want, but really adobo is not a soup

***some wants it sweet, you may add sugar if you prefer it that way

***if you want a thicker sauce not really oily, mix 1 tbsp cornstarch with 1 tbsp water and add it in the end

***adobo taste better the following day! I usually marinade and cook it then i stir fry it the next day!