Adobo is the all-time favorite Filipino dish. Each household has its own version of adobo depending on its taste preference. It's main ingredient can either be pork or chicken or both as the recipe below. What makes it flavorful is the combination of vinegar (or calamansi juice) and soy sauce.
CHICKEN AND PORK ADOBO
1 c. native vinegar
1 head garlic, crushed
½ tsp. black pepper
2 tsps. rock salt
1-4 tbsps. soy sauce
1 ½- 2 c. water
1 chicken (about 500 gms.) cut up
½ k. pork, cut into 1” x 2”
1 bay leaf ( optional)
1 tbsp. sugar
A slice of pork liver, cut into 1” x 2” (optional)
Oil for frying
Combine vinegar, garlic, pepper, bay leaf, rock salt and soy sauce in a mixing bowl. Put in chicken, pork and liver. Let soak for 20-30 minutes. Brown garlic in cooking oil in a sauce pan or wok and add the pork first since this takes time to tenderize. Add marinade (liquid used to marinate the meat) and water and simmer until pork is almost tender. Add the chicken and liver and continue cooking until sauce thickens. Served garnished with onion rings.
