ADOBONG MANOK AT BABOY

                                         ADOBONG MANOK AT BABOY

MGA REKADO:

·     1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or

·     choice of either 1 kilo of pork or 1 kilo of chicken

·     1 head garlic, minced

·     1/2 yellow onion, diced

·     1/2 cup soy sauce

·     1 cup vinegar

·     2 cups of water

·     1 teaspoon paprika

·     5 laurel leaves (bay leaves)

·     4 tablespoons of cooking oil or olive oil

·     2 tablespoons cornstarch

·     Salt and pepper to taste

·     3 tablespoons water

PAANO LUTUIN:

·     In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.

·     Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

·     Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

·     Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.

·     Add salt and/or pepper if desired

·     Bring to a boil then simmer for an additional 5 minutes.

·     Serve hot with the adobo gravy and rice.