This is your typical Adobo. One can use just chicken or just pork. This is a combination. One can also add 250 grams of pork liver, sliced into ¼-inch thick by 1 ½-inch length and added towards the last 10 minutes of cooking.
- 2 pieces chicken thighs – bone in; divide each into two
- 500 grams pork spare ribs – cut into 2-inch pieces
- ¾ cup white cane vinegar (can be bought in Asian store)
- ¼ cup light soy sauce
- 2 bay leaves
- 1 teaspoon dried oregano leaves
- 2 teaspoons coarse ground pepper corn
- 2 tablespoons cooking oil
- 1 tablespoon crushed garlic
- salt to taste
- ¼ cup cooking oil
- In a glass bowl, place chicken and pork.
- In a measuring cup, mix vinegar and soy sauce.
- Pour into bowl with pork and chicken and marinate for 1 hour.
- Drain pork and chicken; set aside marinade.
- Using a non-stick skillet, place ¼ cup oil and heat over medium-hot fire, till you can feel the oil hot when hand is placed over the pan (180°C); sear chicken first and then pork pieces (divide the pork into two batches); (about 2-3 minutes) and set aside.
- Using a glass or ceramic or clay cooking casserole, place 2 tablespoons cooking oil and sauté garlic till light golden brown.
- Add the seared chicken and pork and the marinade, peppercorns, oregano and bay leaves.
- Simmer the chicken and pork till tender.
- Serve with steamed rice.
- Adobo is always nice served the day after it is cooked. It lets the vinegar simmer down it’s tartiness.
- There is also this debate as to what souring agent to use. You have cane vinegar, palm vinegar, Balsamic, calamansi juice, lemon juice, white vinegar, red vinegar and other vinegars available. I say, go and just do what feels good with you!