Adobong Tarlac Recipe

Ingredients

 500 g Pork belly, cubed

 600 g chicken legs
 1 whole garlic, minced
 2 cups pineapple juice
 2 cups cubed pineapples (fresh or canned)
 ½ cup cane vinegar
 ½ cup soy sauce (Philippine Soy Sauce not the Chinese Soy Sauce, they taste
differently if you can’t find one you can use Kikkoman)
 1 tbsp sugar
 oil
 cornstarch
 bay leaves
 whole pepper corns
 water

Instructions

1. Marinate pork and chicken in pineapple juice for at least 2 hours but not more than
6 hours. Set aside.
2. In a pot sauté garlic in oil using low heat until golden brown. Remove from pot and
set aside.
3. Drain meats setting aside the marinating juice.
4. Add pork belly and fry until browning occurs. Remove then set aside.
5. Add chicken and fry until browning occurs. Remove then set aside.
6. Place the pork back into the pot, add ½ cup water, ½ cup vinegar, ½ cup soy sauce,
the marinating liquid, 2 tbsp peppercorn, 4 bay leaves and 1 tbsp sugar then bring to
a boil and simmer for 25 minutes or until pork is tender. Add the chicken nibbles
and cook for 10 more minutes.
7. Drain the liquid and in a separate frying pan add oil and fry the drained meat in high
heat browning the sides.
8. Mix 1 tsp cornstarch in the cool drained liquid then pour the mixture in the pan
together with the cubed pineapples.
9. Simmer for additional 5 minutes then serve.