Chicken and Pork Adobo

Treasures Of Hungarian Cooking
Enjoy over 200 Authentic Hungarian Recipes" Long lost family recipes dating back 150 years If you enjoy Hungarian Food then you might be interested in this information. You can have 247 Authentic Hungarian Recipes, some passed down eight generations, delivered to your computer instantly. Let me tell you how this project began. Over the years, I have been looking for the recipes of several Hungarian dishes which my grandmother used to cook for us as children. Each one of us had our favorites and would plead with our grandmother to cook our special dish. More often it seemed that the other grandchildren got their wishes then I did, but as time passed I realized she treated us equally and played no favorites. Many of us wanted to taste some of these long lost dishes - However, the was a slight problem. The Problem was that the recipes were in my grandmothers head. She was willing to read off the recipe for you, but it never turned out quite like hers. It was a family joke that she purposely held onto a couple of "secret" ingredients so your Hungarian dish didn't quite taste as good as hers. Recently, I stumbled upon her recipe collection as well as a very old Hungarian Cookbook which had aged quite poorly. I combined all the recipes to produce the "Treasures of Hungarian Cooking which contains over 200 Authentic Hungarian Recipes.

Chicken and pork adobo is a delicios philippino dish! it is also great served with rice. I personally like the chicken adobo but pork is great to! I hope you like the recipe!

Chicken and Pork Adobo
Ingredients
1 cup distilled white vinegar (or cider vinegar)
1 cup water
2 tablespoons peeled and crushed garlic
2 teaspoons salt
2 pieces of bay leaves
half teaspoon freshly ground black pepper
1 pound chicken, cut into serving pieces, Chinese style
2 pounds pork butt, cut into cubes
soy sauce
oil
Directions
Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to a boil.
Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes.
Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove meat and reduce sauce.
Remove sauce to a bowl. Put oil into the casserole and brown cooked meat.
Drain oil from the casserole, and return the reduced sauce back with the meat.
Serve with rice.

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