Adobong Manok at Baboy (Chicken and Pork Adobo)

Adobo is considered the national dish of the Philippines. The most typical adobos are made with chicken and/or pork gently cooked in vinegar, garlic and peppercorns. The best versions of this dish allow the meat to marinate before cooking; the dish also improves as it sits. In this version, the sauce is thickened with mashed chicken livers. Serve over steamed or boiled rice.—Joanna Pruess

Serves: 4 (8-ounce) portions including bones

Cooking Time: 150 minutes

1¾ lbs. meaty chicken thighs
12 oz. pork shoulder, cut into large cubes
½ cup sukang paombong (Filipino vinegar) or ⅓ cup distilled white vinegar
2 bay leaves
1½ oz. crushed garlic, plus ½ ounce minced garlic
1 tsp. salt
½ tsp. black peppercorn
2 chicken livers (about 3½ ounces)
3 oz. water
2 Tbsp. vegetable oil
1½ Tbsp. soy sauce

1. In a large nonreactive pot, combine the chicken and pork with the vinegar, bay leaves, crushed garlic cloves, salt and peppercorns. Set aside to marinate for an hour, turning the chicken and pork twice.

2. Transfer the chicken to a bowl, leaving the pork in the pot. Over medium heat, bring the liquid to a boil; reduce heat and simmer until almost tender, 35 to 40 minutes.

3. Return the chicken along with the chicken livers to the pot and simmer, partially covered, until the pork and chicken are tender, 25 to 30 minutes. Add the water and bring to a boil. Turn off the heat. With a slotted spoon, remove the pork and chicken to a bowl and set aside.

4. Transfer the chicken livers to a food processor or electric blender and purée until smooth; scrape back into the pot and blend. Set aside to cool and skim off any excess fat.

5. In a clean pot over medium-high heat, heat the oil. Stir in the minced garlic, add the chicken and pork, and brown on all sides. Stir in the soy sauce and reserved sauce, cover and simmer until the meats are very tender, about 10 minutes.

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