Chicken Pork Adobo

It's been awhile since I last made a post in this blog. It came to my mind why I haven't written something about the all time pinoy favorite dish and so this is it. Easy to make in just a few ingredients. This classic dish can be done as pork adobo, chicken adobo or mixed. Here's the best pinoy chicken port adobo.

Ingredients:

1/2 kilo of pork and 1/2 kilo of chicken
hard boiled eggs (shelled)
1 head garlic, minced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
5 laurel/bay leaves optional
4 tablespoons of cooking oil or olive oil
Pepper to taste
1 tsp sugar (optional)

On heated pan with oil, saute the minced garlic and add the pork and chicken meat. Add in 1/2 cup of soy sauce, 1 cup of vinegar and 2 cups of water. Sprinkle pepper to taste, then add the bay leaves. You can turn up the heat to bring it into boil then add some sugar, this is optional. Simmer until the meat has turned brown and tender. Toss in the shelled eggs and wait for an hour more until the liquid mixture dries up a little. Best served on hot rice.