Being one of the favorite foods of the Filipinos, adobo has several variations. The marinated pork with chicken is a recipe that is always present in the weekly menus of families since it is a combination of two of the meats most loved by the pinoy palate. It also works to the benefit of moms who get confused between marinade pork and chicken marinade because there is no longer a need to choose between the two. In my case, my husband loves the pork marinade while my son always asks for the chicken marinade. To satisfy both of them, I always end up cooking chicken and pork marinade.

Ingredients

• 1 1/4 pounds chicken breasts (boneless, skinless, and cut into 2-inch pieces)
• 1 1/4 pounds roasted pork loin (boneless and cut into 2-inch pieces)
• 2 garlic cloves (crushed)
• 2 tablespoons crushed garlic
• 2 bay leaves (broken)
• 1 tablespoon black peppercorns (coarsely ground)
• 1 cup white vinegar
• 1 tablespoon vegetable oil
• 1/4 cup soy sauce (optional)
• 3 tablespoons of salt

cooking instructions:

• Use salt and pepper to season chicken and pork. Then put all the meat in a stockpot. Add the broken bay leaf and the crushed garlic. Cover with white vinegar and soy sauce. Cover the pot and place in the fridge for at least 8 hours or overnight to marinate.
• Cook over medium-high heat and bring to a boil. Then reduce the heat and simmer until the meat is tender when tested with a fork, usually about 1 1/2 hours. To keep it from drying out, add a small amount of water if needed.
• Remove meat from cooking liquid. Return the liquid to the pot and bring to a simmer.
• Over medium-high heat, cook meat in vegetable oil while stirring. Continue cooking until all sides of the meat are browned. In the last 3 minutes of cooking, add the remaining crushed garlic.
• Add all the meats to the boiling liquid and cook until the sauce thickens slightly.
• Serve hot with plain white rice.