INGREDIENTS

1. 1/2 kg Chicken cutlets, adobo cut
2. 1/2 kg Pork liempo, diced
3. 1/2 cup Datu Puti Vinegar
4. 1/2 cup Datu Puti Soy Sauce
5. 5 Cloves garlic, minced
6. 1 tsp UFC Whole Pepper
7. 1 1/2 Tbsp Sugar
8. 2 Laurel leaves
9. 2 cups Water
10. 1/4 cup Golden Fiesta Palm Oil

PREPARATION

• 1. In a bowl, marinate chicken and pork in Datu Puti Vinegar, Datu Puti Soy Sauce, garlic, UFC Whole Pepper, sugar, and bay leaves for at least 20 minutes.
• 2. In a pot, add chicken and pork with marinade. Add water and bring to a boil. Lower heat and simmer for 30 minutes or until meat is tender. Separate meats from the sauce.
• 3. In a separate pan, heat Golden Fiesta Palm Oil. Pan fry chicken and pork until crispy and golden.
• 4. Add chicken and pork back to the pot with sauce.
• 5. Simmer for another 5 minutes or until sauce is reduced by half.

Searching for cooking options? Try our adobong puti recipe for a more sour variant. You may opt for adobo flakes if you prefer a crispy, shredded version. Enjoy your meal!