INGREDIENTS

1. ½ kg chicken leg and thigh
2. ½ kg pork liempo
3. 2 cups water
4. 2 pc bay leaves
5. 1 tsp UFC Whole Pepper
6. 2 Tbsp cornstarch, dissolve in 3 Tbsp water
7. 1 cup GOLDEN FIESTA Palm Oil
8.   ¼ cup DATU PUTI Vinegar  (dipping sauce )

MARINADE

1. 1/3 cup DATU PUTI Vinegar
2. ½ cup DATU PUTI Soy Sauce 
3. 5 cloves garlic, crushed
4. ¼ tsp UFC Ground Pepper

PREPARATION

• 1. Marinate chicken and pork for 20 minutes.  Add water, bay leaves and UFC Whole Pepper. Cover and simmer over low heat for 30 minutes or until tender.
• 2. Shred meat thinly.  Fry in Golden Fiesta Oil until crispy. Set aside.
• 3. Simmer sauce with cornstarch until thick.  Serve with crispy adobo.

How do you find this recipe? If you like the adobo flakes, we’ve got more! To learn other tasteful yet easy-to-follow adobo dishes, view our adobong puti recipe and our chicken-pork adobo recipe now!