900g pork belly or shoulder, cut into chunks, 1 chicken (1.5 kg), cut into serving portions, ½ cup (40g) minced garlic, 1 ½ cups (375mL) vinegar, 1 ½ cups (375mL) water, 1 bay leaf (optional), 2 tablespoons salt, ½ cup (125mL) oil, ¼ cup (60mL) soy sauce, 4 medium tomatoes, diced (optional... Personally I'm not putting any tomato!!haha)
copyright recette Chicken and pork adobo
1. Put the pork and chicken in a large casserole. Sprinkle garlic over the pork and chicken. Combine vinegar and water and pour into the casserole. (Do not use an aluminum casserole as the aluminum will react with the vinegar).
2. Bring to a boil without stirring, then simmer over low heat and add the bay leaf, if using. Add salt and simmer until the meat is tender, about 30 minutes.
Remove the meat from the casserole and reserve any liquid.
3. Heat the oil in a wok and cook the pork and chicken in batches until browned. Remove the pork and chicken and place in a serving dish.
4. Mix the soy sauce and reserved liquid. Pour over the meat. Serve it with hot rice and chopped tomatoes, if desired.
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