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1. Combine the vinegar, water, garlic, salt and pepper in a heavy 5- to 6- quart casserole and stir until the salt dissolves. Add the chicken and pork and turn them about with a spoon to coat the pieces evenly with the vinegar mixture.
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2. Bring to a boil over high heat, reduce the heat to low, cover tightly, and simmer for 30 minutes. Stir in the soy sauce, cover again, and simmer for 10 minutes longer, or until the pork is tender and shows no resistance when pierced with the point of a small, sharp knife.
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3. With tongs or a slotted spoon, transfer the chicken and pork to a plate. Increase the heat to high and, stirring occasionally, boil the cooking liquid remaining in the casserole for 10 minutes, or until the sauce is thick enough to coat the spoon and is reduced to about 1 cup.
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4. Remove the casserole from the heat, let the sauce settle for a few minutes, then skim off as much fat as possible from the surface. Pour the fat into a heavy 12-inch skillet. Taste the sauce for seasoning, then cover to keep it warm.
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5. Add enough lard or vegetable oil to the skillet to make a layer of fat at least ¼ inch deep, and place the pan over high heat. When the fat is very hot but not smoking, brown the chicken and pork, 7 or 8 pieces at a time, turning them frequently with tongs and regulating the heat so they color richly and evenly without burning.
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6. If necessary, add more lard or oil to the skillet to keep the fat at a depth of ¼ inch. As they brown, transfer the pieces of meat to a heated platter and drape it loosely with foil to keep the meat warm.
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7. To serve, pour the reserved sauce over the meat and garnish the platter with tomato wedges and parsley sprigs. Adobo is traditionally accompanied by plain white rice, boiled without salt.
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