Chicken Pork Adobo

  • 1/2 kg pork loin or pork rasher, cut into cubes
  • 1 kg chicken thigh
  • 1 teaspoon salt
  • 1 tablespoon ground black pepper
  • 1 whole garlic, crushed cloves
  • 4 bay leaves, torn
  • 1 cup white vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon vegetable oil

DIRECTIONS
  1. Place pork and chicken in a stock pot and season with salt and pepper. Rub in crushed garlic, torn bay leaf, and coat with vinegar. Cover, and marinate in the refrigerator for 8 hours, or overnight.
  2. Bring the meat and marinating liquid to a boil. Reduce heat and bring to a simmer, cook for 1 1/2 hours, or until meat is fork-tender. If necessary, add a small amount of water to prevent drying out.
  3. Seperate liquid from meat. In a skillet, fry meat in a tablespoon of oil over medium high heat until brown on all sides, adding a few cloves of smashed garlic to taste. Add meats to cooking liquid, and continue simmering until slightly thickened.
  4. Serve hot over steamed rice.