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Filipino chicken and pork adobo

Name: Filipino chicken and pork adobo
Total time: 55 min
Yield: serves 4
Ingredients: 400 g Chicken; 400 g Pork; 100 ml Soy sauce; 80 ml Vinegar; 6 cloves Garlic; 3 leaves Feuille de laurier; 1 tsp (peppercorns) Pepper; 2 tbsp Neutral oil

Preparation time: 55 min
Servings: serves 4

Ingredients

serves 4

Chicken — to buy400 g
Pork — to buy400 g
Soy sauce — to buy100 ml
Vinegar — to buy80 ml
Garlic — to buy6 cloves
Feuille de laurier — to buy3 leaves
Pepper — to buy1 tsp (peppercorns)
Neutral oil — to buy2 tbsp

Preparation

Cut the chicken and pork into even pieces, place them in a large dish with the soy sauce, vinegar, crushed garlic and bay leaves, mix well and marinate for at least 20 minutes (ideally 1 hour): this marinade is what gives adobo its whole character.
Pour the meat and all the marinade into a pot, add the peppercorns and a little water if needed to almost cover, bring to a boil then lower the heat.
Simmer covered for 25 minutes over low heat, until the meat is nice and tender.
Uncover and let the sauce reduce for 10-15 minutes over medium-high heat, stirring occasionally, until it thickens and coats the meat well.
In a separate pan, heat the neutral oil and lightly brown the drained meat for 3-4 minutes on all sides: this optional step adds crispness and colour.
Return the browned meat to the reduced sauce, mixing to coat it well.
Adjust the seasoning (adobo should be well balanced between salty, sour and lightly sweet-peppery) and serve with plain white rice.