Filipino Adobo (Chicken and Pork)
1 (about 2 lbs.) chicken, cut into serving pieces
1 lb. pork butt, cut into 1 1/2 inches cubes or pork chops
1/2 c. vinegar
3 garlic cloves, crushed
1/2 or 1 bay leaf (laurel leaf) optional
1/2 c. soy sauce
1/2 tsp. whole peppercorns
Mix all ingredients in a pot. Let stand an hour or even overnight.
Cook covered on medium-high heat until mixture boils.
Reduce heat to medium, turn meat and cook, covered, for 1 hour or until meat is tender and only a small amount of liquid is left.
Serve with hot white rice. Serves 6.
After meat is cooked it may be browned by heating a tablespoon of oil until hot, then browning the drained meat.
Pour over remaining liquid where meat was cooked, before serving. Chicken or pork may be used individually.