Adobong Tarlac

Ingredients for Adobong Tarlac

• 500 g pork belly, cubed
• 600 g chicken legs
• 1 whole garlic, minced
• 2 cups pineapple juice
• 2 cups cubed pineapple, fresh or canned
• 1/2 cup cane vinegar
• 1/2 cup Philippine soy sauce or Kikkoman soy sauce
• 1 tbsp sugar
• Cooking oil
• 1 tsp cornstarch
• 4 bay leaves
• 2 tbsp whole peppercorns
• 1/2 cup water

How to cook Adobong Tarlac

1. 1.Marinate pork and chicken in pineapple juice for 2–6 hours. Drain, reserving the juice.
2. 2.Sauté garlic in oil over low heat until golden; remove. Fry pork until browned, remove, then brown chicken and remove.
3. 3.Return pork to the pot with water, vinegar, soy sauce, reserved juice, peppercorns, bay leaves, and sugar. Boil, then simmer 25 minutes.
4. 4.Add chicken and cook 10 minutes more, until both meats are tender. Drain and reserve the liquid.
5. 5.Fry drained meat over high heat until browned. Stir cornstarch into cool reserved liquid, add with pineapple, simmer 5 minutes, and serve.