Filipino Chicken and Pork Adobo
- 1/4 c water
- 1/2 c Vinegar (Cider)
- 3 cloves crushed garlic
- 1/4 t freshly ground black pepper
- 1 bay leaf (optional)
- 1/4 t Salt (Table)
- 2 T soy sauce
- 1/2 lb pork (cut into cubes)
- 2 chicken legs
- rice (to cook and serve with, amount as desired)
- 1 t vegetable oil (as needed)
- 3 cloves minced garlic
In a saucepan, combine water, vinegar, crushed garlic, pepper, bay leaf, salt, soy sauce, and pork. Boil for 30 minutes.
Add chicken, boil for an additional 30 minutes. While that goes, start bringing the rice water to a boil.
When meats are tender, strain sauce and set aside. Start the rice cooking. Set the chicken aside for a few minutes until it is cool enough to handle. Separate meat from skin and bones; put the meat together with the pork.
Saute remaining garlic a few seconds (don't burn it!), then add meat and sauce. Let simmer for about 5 minutes. Serve with the cooked white rice.
SJ Note 27 Feb 2011: Tasty, but the recipe needed some clarification, so I've done that here. It called for way too much salt; this portion called for a whole tablespoon, which was way too salty. I've cut that back significantly here, and will probably keep tweaking it. Not a cheap dish, basically being a whole lotta meat. Good, though; a keeper.