This recipe is tastier, and has a thicker sauce, may take a bit longer to prepare because of the sautéing, and it has more ingredients in it. If you think this is a lot for one meal, you may choose to keep the other half in the freezer, like I do and reheat and/or fry it the next time. Adobo keeps well in the refrigerator for about 1 week, but longer than that, I think you need to freeze it to keep its freshness.
¾ kilo Pork belly cut in 2 in. cubes
¾ kilo Chicken, cut into smaller serving sizes
2 Large onions, diced
1 small can Liver Spread (optional)
1 tbsp Corn oil for sautéing
2 Heads Cloves of garlic peeled & smashed (you can put more if you really like garlic, this will add more aroma to the Adobo)
1 Tbsp. Freshly Ground black pepper
1 cup Soy Sauce
½ cup Vinegar
3 pcs. Laurel leaves (optional, if you like the flavor of laurel)
In a large bowl combine the pork and chicken, pour the marinade. Mix very well and let it stand for at least 30 minutes to 1-hour, or if you want, marinate it overnight.
In a large pot, heat 1 Tbsp. of corn oil and sauté garlic until a bit golden brown then add the onions stir. Next, drain the pork belly and chicken of marinade then add it to the sautéing garlic and onion (set aside the marinade, we’ll use it later), and sauté it for 10 minutes on medium high heat, mixing it very well.. Then add the marinade, Stir well and let it simmer for about 10 minutes on medium heat, stirring occasionally to avoid burning. At this point you may add the liver spread, and if you like it to be more saucy, add about ½ cup of water, if not, just let it continue to simmer for another 10-20 minutes or until tender, stirring occasionally. Adjust taste by adding salt if needed and remove laurel leaves before serving! Serve hot rice topped with adobo. Enjoy!..
This is another version worth trying if you get tired of the simple version. And if you’re like my husband who likes his Adobo fried and a bit crispy, during the last stages of cooking process, when the pork is almost done, get a frying pan, put some of the adobo in it with a bit of the sauce and stir away till’ it turns to the crispiness you want.