Pork and Chicken Adobo is a traditional Filipino recipe for a classic stew of pork and chicken cooked in a mix of soy sauce, vinegar and water with paprika and bayleaves. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Pork and Chicken Adobo.
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This is a classic Filipino dish that can either be made with a mix of pork and chicken (as presented here) or it can be made with just pork or just chicken.
Ingredients:
500g pork, cut into pieces
500g chicken, cut into pieces
1 head of garlic, minced
1/2 yellow onion, diced
120ml soy sauce
250ml vinegar
500ml water
1 tsp paprika
5 bayleaves
4 tbsp olive oil (or cooking oil)
2 tbsp cornflour (cornstarch)
3 tbsp water
salt and freshly-ground black pepper
Method:
Heat 2 tbsp of oil in a large wok or saucepan and when hot use to fry the onion and minced garlic for about 4 minutes, or until tender. Add the pork and chicken and stir-fry for 2 minutes to colour lightly before adding the water, 60ml soy sauce, the vinegar, paprika and bayleaves. Bring the mixture to a boil, cover and simmer for 30 minutes, or until the meat is tender.
Remove the pork and chicken from the pan with a slotted spoon. Add the remaining oil to a separate pan, add the meat to this and fry until well browned. Take off the heat and turn the browned meat back into the original pan. Whisk together the cornflour and water to a smooth slurry then add to the pan to thicken the sauce. Season to taste then bring to a boil, reduce to a simmer and cook for 5 minutes, or until the sauce has thickened nicely.
Serve hot with plain, boiled, rice. As a variation you can add 1 tbsp grated ginger to the sauce when you fry the onions an garlic.
