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Chicken And Pork En Adobo

filipino, pork, chicken

1 kg pork, lean, boned [2 1/4 lb]
450 gm chicken breast, cubed [1 lb]
1 garlic clove, peeled/crushed
2 bay leaves
2 medium onions, peeled & quartered
1/2 cup cider vinegar
1 tablespoon soy sauce
1 salt
1 black pepper, freshly ground
1 1/2 cup water
1 tablespoon lard

Put the pork and chicken in a pan, then add the garlic, bay leaves, onion, vinegar, soy sauce, salt and pepper to taste. Star well, then leave to marinade for 30 minutes. Add the water to the pan and bring to the boil. Lower the heat and simmer for 45 minutes to an hour, until the meat is tender and the cooking liquid has reduced to about 1/2 cup. Strain the cooking liquid and reserve. Melt the lard in the cleaned pan. Add the pork and chicken and fry over brisk heat until browned. Add the reserved cooking liquid and simmer for about 5 minutes. Serve hot with rice. Serves 6-8 NOTE: Adobo is a cooking style rather than a recipe, and there are as many variations as there are cooks who make it. This version is a spicy combination of pork and chicken, but it can be made with only one meat if preferred. It tastes better 2 to 3 days after it has been cooked, but is so good that there is rarely any left to be kept for later! -Kay Shimizu From: Kevin Jcjd Symons Date: 11 Nov 97

Yield: 1 servings

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