Chicken pork adobo
8 cloves garlic, crushed or 2 small heads of
2 tbsp. oil
400 grams pork, cut into 1” cubes
400 grams chicken
3 tbsp. vinegar
1/4 tsp. cracked peppercorns
2 tbsp. patis
1 cup stock
1/2 tsp. salt
1. Sauté garlic in oil. Press garlic to infuse flavor in the oil. Add pork and chicken, then brown while stir-frying.
2. Sweat the meat until golden brown.
3. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.
4. Add pepper then patis. Braise meat in 1 cup stock, scraping the sides and bottom of the pan. Add salt to taste.