Easiest Way to Cook Yummy Chicken and pork adobo

Chicken and pork adobo. Pork and Chicken Adobo is a version of Filipino adobo using the combination of chicken and pork. Adobo is considered as the signature dish of the Philippines. Almost all meat, seafood, and vegetables can be cooked using the inadobo method.

Chicken and pork adobo Add pork and cook, stirring occasionally, until lightly browned. Add chicken and cook, stirring occasionally, until lightly browned and juices run clear. Rub with crushed garlic and torn bay leaf, and coat with vinegar and soy sauce. You can have Chicken and pork adobo using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chicken and pork adobo

  1. You need 1/2 of chicken adobo cut.
  2. Prepare 1/2 of pork.
  3. You need of Soy sauce.
  4. You need of Oyster sauce.
  5. You need of Oil.
  6. It's of Garlic.
  7. You need of Onion.
  8. Prepare of Sugar.
  9. Prepare of Vinegar.
  10. It's leaves of Bay.
  11. You need of Whole pepper corn.

How to Make It Heat a large nonstick skillet over medium heat. In a saucepan, combine the chicken and pork. Add the vinegar, garlic, bay leaf, soy sauce, peppercorn and water. Place the chicken and pork pieces in a non-reactive bowl.

Chicken and pork adobo step by step

  1. Saute chopped onions and garlic for 1 min. Set aside..
  2. Saute another chopped onion and garlic for 1 min. After, put chicken and pork. Cook for 5 mins until light brown..
  3. Add soy sauce, oyster sauce, water, bay leaves and whole pepper corn to the pan. Cook for 10 mins..
  4. Add sugar and vinegar. Cook until liquid is absorbed..
  5. Set in serving plate and garnish the sauteed garlic and onion..

Pour the marinade and ensure all the pieces are evenly coated. Heat the oil in a large pan. The chicken can also marinate overnight. Place the chicken, bay leaves and marinade in a deep sided sauté pan and cook over medium heat. Chicken Pork Adobo Recipe, is a combination of Chicken and Pork that is slowly cooked in vinegar, crushed garlic, bay leaf, black peppercorns, and soy sauce then often browned in the oven or pan-fried afterward to get the desirable crisped edges.

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