Jules’ Kitchen’s Pork and Chicken Adobo. As served at the August Moon Festival. Event Photo: Suzette Martinez Standring.

  • ⅓ cup vinegar
  • 2 to 3 tablespoons soy sauce
  • ½ cup water
  • 1 bayleaf
  • ½ teaspoons peppercorns
  • 2 tablespoons crushed garlic, divided
  • 1 tablespoon oil
  • 1 pound boneless chicken, cut in bite size pieces
  • 1 pound pork belly, cubed

In a bowl, combine the vinegar, soy sauce, water, bayleaf, peppercorns and 1 tablespoon garlic.

Heat oil in a large frying pan or wok over high flame. Stir in the remaining tablespoon of garlic, then quickly add the pork and chicken. Fry until brown.

Add the adobo sauce. Turn the heat to low and simmer, covered, for about 30 minutes or until tender.