I went to a Filipino food bazaar over the weekend and I have some amazing finds! I bought a bottle of sugar cane vinegar, crispy pork rinds which they said they called “chicharon”, the ever famous “bagoong”, which has a not so good smell because it is made of salted and fermented tiny shrimps but it just tastes oh so yummy when paired with green mangoes that I also bought from the bazaar. They also had some free taste of local Filipino dishes such as pork sinigang (sour soup), pinakbet (vegetable stew), lechon (roasted pig), and adobo. And they all tasted great! I was so obsessed with their adobo that I had to ask my Filipino friends for its recipe. It is just so good that I have to share the recipe with you guys. I will try to recreate this classic Filipino dish in my humble kitchen here in Australia.

Here are the ingredients that you need to prepare:
5 cloves of garlic, crushed
1 tsp whole peppercorns
3pcs laurel leaves
1 tbsp sugar (optional)
1 cup vinegar
1/2 cup soy sauce
1/2kilo of pork
1/2 kilo of chicken

This is actually very easy to prepare. I have a friend who suggested to just put all the ingredients together and marinate them in the refrigerator overnight. The next day, you can put everything in the pan and cook over low heat for 45 to 60 minutes and you are done.

Another way of cooking it is that after you marinate everything, you fry the pork and chicken until they turn brown. Fry the pork first as chicken takes less time to cook. Then put in the rest of the marinade and allow to simmer for 30minutes. Serve with steamed rice. You can also add more garlic chips for additional texture and flavor.

There you have it, a very easy but super yummy treat for your tummy straight from the Philippines!

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