It's the Philippines favorite dish originated from Spain. You can just cook it without Pork loin.You can store it in the refrigerator for a week or store in freezer whichever you prefer. In Negros Occidental, the better way to eat it is omit pork shred the chicken pieces after cooking, remove the bones, deep fry it until color changes to brown. Remove from pan and oil. and voile! ready to serve. It should turn out crunchy adobo. Best served with sunnyside up eggs topped with toasted garlic and fried rice for breakfast.You can serve it any time of the day. Happy eating.!
- 1.3k chicken cut into servings
- 1/2k pork loin, cut up in 2" cubes
- 1 c. soy sauce (Marca Pina if available)
- 1 c. vinegar (preferably Del Monte, try Apple cider vinegar)
- 1/2 c. water
- 2 heads garlic crushed
- 2 pcs. laurel leaves
- 1 T black peppercorn, crushed
- 1 c. cooking oil
- 1. Marinate chicken and pork with garlic, soy sauce, vinegar, laurel leaves, pepper for 5 hrs.
- 2. Transfer to a saucepot, add water. Let boil, then simmer 'til liquid is reduced to half. cool completely.
- 3. Separate garlic and meat from sauce.
- 4. Heat oil 'til hot in a deep frying pan. Separately fry the garlic and then the meat 'til crispy and chewy. Put meat and garlic in a deep saucepot. Add sauce continue cooking over high heat 'til sauce has thickened and the bottom burns a little very little sauce remaining in the pot.
|Amount Per Serving||%DV|
|Serving Size 69g|
|Recipe makes 12 servings|
|Calories from Fat 161||91%|
|Total Fat 18.18g||23%|
|Saturated Fat 1.35g||5%|
|Trans Fat 0.47g|
|Total Carbs 2.06g||1%|
|Dietary Fiber 0.2g||1%|