Chicken Pork Adobo
1 kg pork loin or pork rasher, cut into cubes
1 kg chicken cut
1 teaspoon salt
1 tablespoon ground black pepper
1 whole garlic, crushed cloves
1/8 cup cane vinegar
1/2 cup soy sauce
10 tablespoon vegetable oil
1/4 cup Seasoning mix
1 kg Chicken liver
DIRECTIONS
1.Place pork and chicken in a stock pot and season with salt and pepper. Rub in crushed garlic, and soy sauce.Cover, and marinate in the refrigerator for 8 hours, or overnight.
2.Saute pork in garlic and remove in pan,saute chicken garlic and remove in pan follow the liver and set aside.put chicken and pork in a pan and pour in all the marinate. Bring the meat and marinating liquid to a boil. Reduce heat and bring to a simmer, cook for 1 1/2 hours, or until meat is fork-tender add in the sauteed liver. If necessary, add a small amount of water to prevent drying out.
3.Add meats to cooking liquid, and continue simmering until slightly thickened.(the chicken liver will help in thickening the adobo sauce). Pour a cane viegar and cover for 5 minutes.
4.Serve hot over steamed rice.
