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BackstoryEveryone claims he makes the best adobo...so be it, ever! I like to think my adobo is the best. It is tangy, spicy and sweet, simple to make and satisfying to eat!
- 1 whole chicken fryer (about 3.5 lbs), cut into serving pieces
- 1 pack (about 2.5 lbs) pork belly, cut into 2-inch cubes
- 1/2 cup white vinegar
- 1/4 cup soy sauce, plus 2 extra tablespoons to taste
- 2 tablespoons minced garlic, divided
- 4 pieces bay leaves
- 3 tablespoons white sugar
- 2 teaspoons whole peppercorns
- cooking oil for frying
- 1 cup broth for more sauce, if desired
- 1 can quail eggs, drained (optional)
- Combine 1st 8 ingredients (using only 1 tablespoon of minced garlic in marinade) in a ziplock bag, mixing well; refrigerate overnight (or at least 2 hours marinating). Strain pork and chicken pieces, reserving marinade. Saute remaining 1 tablespoon minced garlic in hot oil in nonstick frying pan. Panfry pork and chicken pieces until golden. Transfer fried chicken and pork pieces in a saucepan and add marinade. Cover and cook over high heat until mixture comes to a boil. Reduce heat to medium and cook covered for about 45 minutes or until meats are well cooked. Remove cover, add 1 cup broth (if more sauce is desired, and add salt and pepper to taste) and continue cooking till sauce is fairly reduced. You may add drained quail eggs.