Adobo (Chicken and Pork)

I have tried a few adobo recipes and never found just the right one.  Today I tried a new one and it is family approved, so it is a saver!

Adobo
(Chicken and Pork)

1 (2-pound) chicken, cut into serving pieces
1  (1-pound) pork butt, cut into 1 1/2 inch cubes or pork chops
1/2 cup vinegar
3 garlic cloves, crushed
1/2 laurel leaf (optional)
1/2 cup soy sauce
1/2 teaspoon whole peppercorns

Mix all ingredients in a pot.  Let stand an hour, a few hours or even overnight.  Cook covered on medium high heat until mixture boils.  Reduce heat to medium; turn meat and cook, covered for one hour or until meat is tender and only a small amount of liquid is left.

After meat is cooked, it may be browned by heating a tablespoon of oil until hot, then browning the drained meat. Take meat out of pan with tongs or a slotted spoon.

The remaining liquid (you may want to degrease the liquid if pork butt is used) can be concentrated a bit by cooking at a high temperature a few minutes.   It can then be poured over the cooked meat before eating.

All chicken or pork may be used.  

Serve with plain boiled rice.

 Serves 6.