Adobong lengua at leeg (ox tongue and chicken neck adobo)

Ingredients

• half a kilo (500 g) each of both ox tongue and chicken neck, properly washed, drained and cut up to bite sizes.

The other ingredients:

• 2 tablespoons vegetable oil,
• 6 gloves garlic, peeled and crushed,
• 2 pieces small bay leaves,
• 1 teaspoon ground pepper,
• ¼ cup white vinegar (adjust the amount depending on the type you are using),
• ¼ cup soy sauce,
• 1 teaspoon salt or to taste and about
• 1 large potato, peeled and cut into serving sizes.

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Preparation

• In a large thick pan or wok, heat the oil and fry the garlic and onion. Add in the ox tongue and sauté.
• Cover and wait for the meat to render its own liquid. Give it a gentle stir and simmer on low heat until the liquid is reduced and meat starts to sizzle in its own fat and aromatic.
• Add the ground pepper, salt and bay leaves on the sizzling meat in the pan. Continue sautéing for several minutes.
• Pour the vinegar and let it boil uncover. Add the soy sauce, lightly stir to blend and continue simmering on low heat. Add hot water when the liquid is drying up, ½ cup at a time.
  
• Continue simmering until the ox tongue is slightly tender. Add in the chicken neck and continue cooking until both meats are just tender. Taste the sauce and adjust the saltiness according to your preference.
• Add the potato and simmer further until the potato is cooked through, both meats are fork tender and the sauce is reduced and has a slightly thick consistency.
• Transfer in a wide shallow bowl and serve with steaming rice. Some chopped tomatoes or pickled green papaya on the side will make the dish extra special.

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