Add garlic while cooking, then add roasted garlic in olive oil when it’s done, and then top with crispy garlic before serving.
1 pack Backyard Farms pork cubes
1 pack Backyard Farms pork belly sliced, each slice cut into 2-3
1 pack Backyard Farms chicken thighs
3/4 cup soy sauce
1/4 cup vinegar
24 cloves garlic (2 dozen!)
1 tablespoon black peppercorns
2-3 bay leaves
3 tablespoons brown sugar
2 1/2 cups water, more if needed
2 heads garlic, unpeeled
1 head garlic, finely chopped
Use half to top chicken and half to serve on the side
Place chicken and pork in a pot along with the soy sauce, vinegar, garlic, peppercorns, bay leaves, brown sugar, and water.
Place pot over medium low heat and bring to a boil, uncovered. Turn down heat and let this simmer, without stirring, until the acrid smell of the vinegar cooks off…about 15 minutes.
Cover the pot and cook until chicken is tender. Remove the chicken and set aside.
Continue cooking pork until tender. If it looks like there is too much liquid, uncover the pot to let it reduce. If there is too little liquid, add some water. Skim fat if needed.
While your adobo is cooking make your roasted and fried garlic.
For roasted garlic: place each head of garlic on a square of foil. Drizzle with olive oil and sprinkle with salt. Wrap garlic tightly and place on a baking sheet or pan. Roast in a pre-heated 375F oven for about 45 minutes, or until garlic is tender. Remove garlic cloves carefully from skins.
For the fried garlic: heat olive oil in a pan over medium high heat. Add the garlic and fry until golden and crisp. Drain and set aside.
When the pork is tender and sauce reduced and thickened slightly add the chicken back in the pan. Toss with sauce just to warm chicken through. Remove pot from heat and add the roasted garlic cloves. Transfer to a serving dish and top with some of the fried garlic. Serve the rest of the fried garlic on the side for people to add to their adobo or rice if desired.