Required cooking skill levelIntermediate
30minutes preparation time
- 1/3 cup Datu Puti Vinegar
- 1/2 cup Datu Puti Soy Sauce
- 5 Cloves garlic, chopped
- 1/4 tsp UFC Ground black pepper
- 1/2 kg Chicken leg and thigh
- 1/2 kg Pork liempo, half-inch thick
- 2 cups Water
- 2 Bay leaves
- 1 tsp Black peppercorns
- 1 cup Golden Fiesta Palm Oil, for frying
- 2 Tbsp Cornstarch
- 3 Tbsp Water
- 1/4 cup Datu Puti Vinegar
- 1 In a pot, combine Datu Puti Vinegar, Datu Puti Soy Sauce, garlic, amd ground black pepper. Add the chicken and pork. Marinate for at least 15 to 20 minutes.
- 2 Add water, bay leaves and black peppercorns, then simmer for 30 minutes or until meats are tender. Let it cool.
- 3 Shred the meat into thin flakes, then fry it in Golden Fiesta Palm Oil.
- 4 Simmer the leftover adobo sauce. In a small bowl, dissolve cornstarch in water. Add to thicken.
- 5 Drizzle over the flakes to moisten meat and add a boost of flavor. Serve with leftover sauce and Datu Puti Vinegar.
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