PORK AT CHICKEN ADOBO

Pork at Chicken Adobo

This is a national dish of the Philippines. Let your guests know that there are peppercorns in the sauce so they can avoid biting into them. The sauce has a strong vinegar flavor that is balanced by the pepper, soy sauce, and garlic. Depending on your preference, you can use another cut of pork or even all chicken thighs.

INGREDIENTS: 

1/4 kg pork tenderloin, trimmed and cut into (2-inch) pieces 

1/2 kg skinless, boneless chicken thighs, cut into (2-inch) pieces 

1/3 cup Kikoman soy sauce

 
1/4 cup water 

1/2 teaspoon crushed black peppers

1/2 cup Apple Cider vinegar 

8 garlic cloves, crushed 

1 large onion, chopped

3 pcs potatoes, cubed

4 tablespoon Olive Oil

COOKING INSTRUCTIONS:

1. Fry potatoes on a nonstick skillet and set aside.

2.  Heat a large nonstick skillet over medium heat and add Olive oil.

3. Add pork pieces; cook 4 minutes, browning on all sides. 

4. On same skillet, saute garlic and onions for 2-4 minutes until it get brown.

5. Add chicken thigh and cook for 5 minutes.

6. Add soy sauce, water, peppers, apple cider vinegar,  bring to a boil. Cover, reduce heat, and simmer 1 hour. 

7. Add the fried potatoes and cooked for 3 minutes.

8. Uncover and increase heat to medium-high; simmer 20 minutes or until liquid is slightly syrupy. 

Serve hot and enjoy!