Adobo: filipino national dish

Ingredients

• 1/2 kg or 500 grams pork belly
• 1/2 kg or 500 grams chicken, a combination of wings or drumstick
• 1 whole head garlic crushed
• 1 tsp peppercorn crushed
• 1/4 tsp ground black pepper
• 1/2 cup vinegar
• 1/2 cup soy sauce
• 2 tsp rice wine
• 2 pcs bay leaf
• 1/2 cup + 1/4 cup olive oil
• 1 cup water
• 2 tsp salt
• 1 tsp sugar
• 2 tsp rice wine
• 1/4 tsp thyme
• 1/4 tsp oregano
• 1 tsp paprika
• 1 tsp dried chili flakes

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Preparation

• First marinate pork and chicken for 30 minutes with the combination of:crushed garlic, crushed peppercorns, ground black pepper,vinegar,soy sauce,rice wine and bay leaf.
  Then put the chicken/pork with marinate to a saucepan. Let it boil over medium heat for 10 minutes. Do not stir.
  Let it cool for 5 minutes and using the strainer, separate the sauce and kept aside.
  After that, heat a pan or saucepan,put 1/4 cup oil and start to fry the pork/chicken meat by batches..fry them until just brown.
  Then using the same sauce pan where you previously cook to boil the mixture, put back the fried chicken/pork meat, add also the used oil from frying if theres any.
  Now add the ff:the sauce that you set aside(taken after you strained),1cup water, 1/2 cup olive oil, salt,sugar,thyme,oregano,paprika and chili flakes.
  Heat the mixture and once it boils,turn the the heat to simmering mode and cook for 1 hour or until you reach the desired consistency..Avoid stirring, oh yes you may...I know you cant help it cause you will..just like me.. but stir it just to check once in a while.

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