Adobo with Pork and Chicken

Add pork and chicken to a stock pot, where they will be combined with other essential ingredients. Sprinkle crushed garlic and torn bay leaves over the meat, adding a pinch of pepper to bring out their flavors. Drizzle with vinegar and soy sauce to create a rich marinade, then cover the pot and refrigerate for at least 2 hours or overnight to allow the flavors to meld.

Next, transfer the meat and marinading liquid to a cast iron casserole or Dutch oven. Bring everything to a boil, then reduce the heat and let it simmer for 30 minutes, or until the meat is tender. If the sauce starts to dry out, add a little water to keep it moist and flavorful.

Once the meat is cooked, strain the liquid from the pot and set it aside for later use. Discard the bay leaves that have been used to flavor the meat.

Now, heat 1 tablespoon of oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides, then reduce the heat and add the remaining 2 cloves of smashed garlic. Cook for an additional 2 minutes, stirring constantly to prevent burning.

Pour the reserved cooking liquid into the skillet and continue to simmer until the sauce has thickened slightly. This will help to bring all the flavors together and create a rich, savory sauce.

Serve the pork and chicken hot, garnished with the garlic that was used in the marinade.