1/2 kl / 500 gm pork belly, cut into 1×2-inch slices along the rib. Leave skin on.
1/2 kl / 500 gm chicken parts as preferred (quarter leg, breast, wings), cut to serving pieces
6 cloves/ 25 gm garlic, minced
1/2 tsp black peppercorns, coarsely crushed
1/2 cup/ 120 ml water
1/2 cup/ 120 ml vinegar (cane, palm or white)
1/4 cup /60 ml soy sauce
2 pcs bay leaves
enough water to cover meat
Cooking:
1.In a wok or sauce pot combine the peeled garlic and cracked pepper with the vinegar, soy sauce, and bay leaves.
2.Add pork, chicken and water.
3.Simmer for 20 minutes over medium heat until chicken is cooked.
4.Remove chicken from mixture. Set aside.
5.Continue simmering till pork is tender. Oil will be expressed (rendered) from the pork fat. Remove about 2/3 of the fat from the sauce and place in a frying pan. Heat the pan.
6.Remove the pork from the wok/ sauce pot and place into the heated pan with the pork fat. Fry the pork for about 5 minutes or until pork is golden brown.
7.Return the pork into the wok/ sauce pot.
8.Return the chicken into the wok/ sauce pot.
9.Reheat adobo mixture. Gently toss cooked meats. Some of the meat will stick to the pot so scrape the sides to include those to mixture (the secret to a very good adobo is that it is reheated and served the following day).