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Nutrition Facts
Serving Size 1 (349g) Recipe makes 3 servings
Calories 714
Calories from Fat 454		(63%)
Amount Per Serving		%DV
	Total Fat 50.5g	77%
	Saturated Fat 8.9g	44%
	Monounsaturated Fat 26.1g
	Polyunsaturated Fat 12.2g
	Trans Fat 0.0g
Cholesterol 158mg		52%
Sodium 2262mg		94%
Potassium 883mg		25%
Total Carbohydrate 9.0g		3%
	Dietary Fiber 0.6g	2%
	Sugars 4.8g
Protein 52.6g		105%
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Pork & Chicken Adobo

Recipe #336109 | 1¼ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #489438
Nov 9, 2008

Modified traditional Filipino pork and chicken adobo - salty sweet style. This recipe uses sugar to balance out the taste of salt. This recipe is also best prepared with Philippine white vinegar (Datu Puti or equivalent) and soy sauce (Silver Swan or equivalent) found in Filipino/Asian ethnic stores. Commercial clear vinegar (e.g., Heinz) may be too strong; cane vinegar may be used as a substitute, using a lesser amount than 1/2 cup. For variety, try using chicken hearts and gizzards instead of chicken meat.

SERVES 3 -4 (change servings and units)

Ingredients

1 lb lean pork
1 lb chicken
1/2 cup white vinegar
1/4 cup soy sauce
8 garlic cloves, minced
6 tablespoons canola oil
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground black pepper
2 large bay leaves

Directions

1
Cut the lean pork and chicken into 2 inch cubes and season with 1/2 tsp salt, 1/2 tbsp sugar, and 1 tsp ground black pepper. Add 3 to 4 cloves of minced garlic and 1 tbsp canola oil. Add 1/2 cup vinegar and 1/4 cup soy sauce. Mix by hand until meat is well coated. Set aside and let stand for at least 30 minutes.
2
Heat 2 tbsp canola oil in a sauce pan at medium setting. Slowly add marinaded pork and chicken with liquid. Add Bay leaves and cook, stirring occasionally, until liquid is reduced and meat is tender (about 28 minutes). Adjust taste with remaining salt and sugar - should be a little more sweet than salty. Remove from heat and stand for 2 minutes.
3
In a separate pan, heat 3 tbsp of canola oil and fry the rest of the garlic until golden brown and aromatic (do not scorch garlic). Transfer the cooked meat (meat only - use a perforated ladle) into the pan and fry for about 1 to 2 minutes. Meat should look "pan fried" and golden red on some pieces. Add 3/4 of the remaining cooked liquid. Cook and stir for about 1 more minute or until there is separation of oil and liquid. Remove from heat and let stand. Serve warm with steamed rice. The remaining cooked liquid may be used as supplementary sauce. Makes about 4 servings.