I added Oyster Sauce,
a non-traditional ingredient to a Pinoy Adobo
If doing a combination of chicken-pork adobo, I would suggest to simmer them separately as chicken gets cooked faster than pork and then combine the two.
This is one of those cooking sessions that I do without measuring the ingredients. I call it eyeballing or free style. But I will post a recipe and approximate measurements of ingredients to serve as guidelines. ( On this particular adobo, I didn't put much sauce (it had some, not a lot) in it because I was going to use it for SIOPAO fillings (siopao recipe coming up).
I used some meat from a pork loin (for roast pork) when I made this. You can use any cut of pork like pork chops or whatever you have. Filipinos like to have some fat in their pork adobo and often use pork belly.
Ingredients for Pork Adobo or Chicken Adobo:
Here's a recipe for Lemongrass Adobo, click here.