CPA (Chicken and Pork Adobo)

Method13 steps

1. 1

   Step 1: Mix the chicken (1½ lb), pork, ¼ cup soy sauce and half the crushed garlic (one of the two heads). Cover and marinate in the refrigerator for at least 1 hour, or overnight.

   Marinate chicken and pork · 60 minUses 1½ lb chicken, cut into serving pieces · 1½ lb pork belly, cut into 2-inch cubes · ¼ cup soy sauce · Half the crushed garlic: 1 head

2. 2

   Step 2: Put the 4 tbsp cooking oil in a pan and immediately add the remaining crushed garlic (the other head). Heat gently, stirring occasionally, until the garlic is golden. Lift out and reserve the fried garlic, keeping the garlic-infused oil in this pan for frying the meat later.

   Uses 4 tbsp cooking oil · Remaining half of crushed garlic: 1 head

3. 3

   Step 3: Transfer the marinated chicken, pork and all the marinade into a separate cooking pot.

   Uses Marinated chicken, pork and soy-garlic marinade

4. 4

   Step 4: Add the 1¼ cups white vinegar, cracked peppercorns (1½ tsp) and bay leaves (3). Cover and bring the entire pot to a boil, then reduce the heat and simmer for 30–35 minutes, until the chicken is tender and reaches 165°F (74°C) away from bone.

   Initial adobo simmer · 35 minUses Raw meat and marinade in the braising pot · 1¼ cups white vinegar · 1½ tsp cracked peppercorns · 3 dried bay leaves

5. 5

   Step 5: Lift out the cooked chicken and reserve it on a plate. Continue simmering the pork in its sauce for another 20 minutes, until tender and at least 145°F (63°C). Lift out the pork, keeping the sauce in the pot. Let the pork rest for at least 3 minutes; allow both meats to drain and their surfaces to dry before frying.

   Continue pork simmer · 20 minUses Chicken, pork and braising sauce

6. 6

   Step 6: Reheat the reserved garlic-infused oil in its pan. Fry the drained chicken for about 3 minutes on the first side, until browned.

   Brown chicken first side · 3 minUses Actual reserved garlic oil · Reserved cooked chicken

7. 7

   Step 7: Turn the chicken and brown the other side for about 3 minutes. Remove the browned chicken.

   Brown chicken other side · 3 minUses Chicken after first-side browning

8. 8

   Step 8: Using the same garlic oil remaining in the pan, fry the drained pork for about 3 minutes on the first side, until browned.

   Brown pork first side · 3 minUses Reserved tender cooked pork · Actual remaining garlic oil

9. 9

   Step 9: Turn the pork and brown the other side for about 3 minutes, then remove it from the frying pan.

   Brown pork other side · 3 minUses Pork after first-side browning

10. 10

    Step 10: Return the browned chicken and pork to the retained sauce in the braising pot and bring to a boil.

    Uses Browned cooked chicken · Browned cooked pork · Retained braising sauce

11. 11

    Step 11: Add the 2 tbsp fish sauce. For more sauce, add the optional ½ cup water. Cover, reduce the heat and simmer for 10–12 minutes. Taste and add more fish sauce only if needed; stir in the optional 1 tsp sugar if a sweeter adobo is preferred.

    Final adobo simmer · 12 minUses Boiling chicken and pork in retained sauce · 2 tbsp fish sauce · ½ cup water, for more sauce (optional) · Additional fish sauce only if needed · 1 tsp sugar (optional)

12. 12

    Step 12: Remove the bay leaves, transfer the completed chicken and pork adobo to a serving plate, and sprinkle the reserved fried garlic over the top.

    Uses Finished chicken and pork adobo · Reserved fried garlic

13. 13

    Step 13: Serve hot with warm cooked rice, sharing the adobo between 5 people.

    Uses Plated chicken and pork adobo · Warm cooked rice, to serve