|1||Chicken (about 1 to 1 1/4 kilos)|
|¾ cup||Native vinegar [Use any white vinegar. S.C.]|
|1 tablespoon||Black pepper|
|Salt to taste|
|1||Head garlic, pounded|
|½ cup||(approx.) water|
|2 tablespoons||Soy sauce|
Cut chicken into serving pieces and the pork into 2 inch squares.
Place in a saucepan and add vinegar, black pepper, salt and garlic.
Let stand for about 1 hour. Remove chicken.
Boil and then simmer pork first in the mixture until almost tender.
Add chicken and simmer. When this sauce mixture becomes dry add about ½ cup water. Simmer for about 30 minutes or until meats are almost tender. Fish out the garlic from the adobo sauce and fry in a little lard. Remove pork and chicken from adobo sauce and brown. Add soy sauce and the adobo sauce to the meat. Continue cooking until tender. Pound the liver and combine it with 2 tablespoons of water.
Add to sauce to thicken. Simmer for about five minutes.
From "Favorite Filipino Recipes" by Pat Limjuco Dayrit. Paul Hamlyn Pty Limited. Dee Why West, New South Wales. 1975.
Posted by Stephen Ceideburg; January 24 1991.
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