Chicken and Pork Adobo
- 600g chicken pieces
- 600g pork belly, cut into cubes
- 3 tbsp oil
- 1 bulb garlic, minced
- 1/2 cup soy sauce
- 1.5 cup water
- 3 bay leaf
- 1/2 tsp peppercorns
- 300g chicken liver/gizzard, washed and cut into pieces
- 1/2 cup vinegar
- 1 tbsp sugar
- 1 tsp dried oregano
- patis to
- 3 eggs
- Heat oil in a wok/pan.
- Fry the pork and chicken pieces for 2 minutes on each side. Set aside.
- In the same pan, sauté the garlic until a bit brown.
- Add the chicken and pork pieces, soy sauce, vinegar, water, peppercorns, and bay leaf. Bring to a boil and simmer for 20 minutes.
- Add the sugar and oregano. Stir. Add the egg. Simmer for 5 more minutes
- Season with patis, if needed.
- Serve with steamed rice.