Servings
-
10
+
1 kilogram pork shoulder with ribs, cut into 1 ½-inch pieces
pork shoulder with ribs, cut into 1 ½-inch pieces
1 kilogram chicken leg quarter and wing, cut into pieces
chicken leg quarter and wing, cut into pieces
1/4 cup Soy Sauce
Soy Sauce
1/4 cup MAGGI® Oyster Sauce
MAGGI® Oyster Sauce
1 cup Vinegar
Vinegar
2 cups Water
Water
2 heads garlic, lightly crushed
garlic, lightly crushed
4 pieces Bay Leaf
Bay Leaf
1 tablespoon Black Peppercorn
Black Peppercorn
2 tablespoons Brown Sugar
Brown Sugar
1 can pineapple chunks, reserve syrup
pineapple chunks, reserve syrup
1/4 cup Vegetable Oil
Vegetable Oil
5 pieces Red Chili
Red Chili
12 pieces quail eggs, boiled and peeled
quail eggs, boiled and peeled
1 sachet MAGGI® Magic Sarap® 8g
MAGGI® Magic Sarap® 8g
1 tablespoon Toasted Garlic
Toasted Garlic
1 tablespoon sliced spring onion
sliced spring onion
Instructions
EASIER STEPS
Chicken Pork Adobo may be prepared in big batch cooking, portioned, refrigerated and reheated in different meal occasions.
SIMPLY GOOD TIP
Cook Chicken Pork Adobo with Pineapple 1 -2 days in advance, refrigerate and reheat just before serving.
Share a yummy picture!
Have you made this recipe? Would like to share the results with others? Upload your picture here.
From the community
Rating
What did you think of the recipe?
Be the first to rate it!
Comments
Questions, comments or praises?
Leave them here.