Pork and Chicken Adobo

Name: Pork and Chicken Adobo
Total time: 195
Yield: 4
Ingredients: 1.25 pounds boneless pork loin roast, cut into 2-inch pieces; 1.25 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces; 2 tablespoons crushed garlic; 2 bay leaves, torn; freshly ground black pepper; 1 cup white vinegar; 0.25 cup soy sauce; 1 tablespoon vegetable oil; 2 cloves garlic, smashed

Recipe by maxinne from allrecipes.com

Dinner 3 Hr. 15 Mins.

Ingredients

4 servings

•

1.25 pounds boneless pork loin roast, cut into 2-inch pieces
•

1.25 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
•

2 tablespoons crushed garlic
•

2 bay leaves, torn
•

freshly ground black pepper

•

1 cup white vinegar
•

0.25 cup soy sauce
•

1 tablespoon vegetable oil
•

2 cloves garlic, smashed

Instructions

Place pork and chicken into a stock pot. Rub with crushed garlic and torn bay leaf, season lightly with pepper, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.