Adobong Tarlac



  • 1 kg. Pork Pige (Pork Ham), cut into cubes
  • 1 kg. Chicken, cut into serving pieces
  • ½ liter Pineapple juice
  • 1 cup Datu Puti Soy Sauce
  • 1 cup Datu Puti Vinegar
  • 1 Bay Leaf
  • 2 tbsp. Black Pepper
  • ½ cup Oil
  • 1 head Garlic, chopped
  • 3 Onions, chopped
  • 1 cup sliced Pineapple
  1. Marinate the pork and chicken pieces in pineapple juice, Datu Puti Soy Sauce, Datu Puti Vinegar, bay leaf and pepper for 2 hours in the refrigerator.
  2. Remove the pork and chicken pieces. Reserve marinade. Set aside.
  3. Heat oil in a large pan. Saute garlic and onion until wilted.
  4. Add the marinated pork and chicken along with the marinade.
  5. Bring to a boil then simmer until the pork and chicken are tender and sauce has thickened.
  6. Add pineapple slices and stir just to combine.
  7. Remove from heat and serve.