Recipe: Fancy Joejoe's Chicken Pork Adobo

  • 2 min read
  • Sep 11, 2021

Joejoe's Chicken Pork Adobo. Joejoe's Chicken Pork Adobo step by step. Put Pork and Chicken in pot and add Soy Sauce, Vinegar,Water,Knorr Soy Liquid,Garlic,Onion, bay leaf, sugar and Peppercorn then separate the chicken after. Heat the pot and bring to a boil.

Joejoe's Chicken Pork Adobo Once the oil becomes hot, add the garlic. Cook until the color turns golden brown. Remove the garlic and set aside. You can make Joejoe's Chicken Pork Adobo using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Joejoe's Chicken Pork Adobo

  1. It’s 1/4 cup of Soy Sauce.
  2. It’s 3 tbsp of Cane Vinegar.
  3. You need 1/4 of Pork Shoulder.
  4. It’s 3 pcs of Chicken Thigh part.
  5. Prepare 2 pcs of Bay Leaf.
  6. It’s 1 teaspoon of Knorr Soy Liquid Seasoning.
  7. You need 1 cup of water.
  8. Prepare 1 tbsp of whole peppercorn.
  9. You need 1 teaspoon of sugar.
  10. You need 1 cup of water.
  11. Prepare 4 cloves of garlic.
  12. Prepare 1 of chopped onion.
  13. Prepare 1/4 cup of Cooking Oil.

Add whole peppercorn, bay leaves, oyster sauce, soy sauce, and water. Let boil and simmer until the meat gets tender. Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar and soy sauce.

Joejoe's Chicken Pork Adobo instructions

  1. Put Pork and Chicken in pot and add Soy Sauce, Vinegar,Water,Knorr Soy Liquid,Garlic,Onion, bay leaf, sugar and Peppercorn then separate the chicken after.
  2. Heat the pot and bring to a boil.
  3. In a separate pan, fry chicken in small amount of cooking oil until brown.
  4. Add a bit of water everytime the soy marinate is reduce and cook it until the pork becomes tender.
  5. Add the chicken in pot and reduce heat, until the sauce is thicken and bit oily.
  6. Add hard boiled egg.
  7. Serve hot with Cooked Rice and enjoy!.

Place pork and chicken in a stock pot and season with salt and pepper. Rub in crushed garlic, torn bay leaf, and coat with vinegar. Touted by many as the unofficial "national dish" of the Philippines, adobo is always a favorite. Pork or chicken (or both), boiled slowly into a sauce of vin. This CPA (Chicken Pork Adobo) recipe is not much different from other versions made solely of chicken or pork, other than brown the pork, which requires longer cook time, a bit before adding the chicken to prevent the latter from falling apart while the former sufficiently tenderizes.