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| What You Need: |
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1 cup distilled white vinegar
1 cup water serving pieces
2 tablespoons peeled and crushed garlic
2 teaspoons salt
2 bay leaves
˝ teaspoon freshly ground black pepper
One 3-pound chicken, hacked up into small serving pieces
2˝ pounds boneless pork butt, cut into 1˝-inch cubes
2 tablespoons Kikkoman soy sauce
2 tablespoons peanut oil
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| How To Cook: |
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1. Place a 6-quart heavy stove-top covered casserole on the burner and add the vinegar, water, garlic, salt, bay leaves, and pepper. Bring to a boil.
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2. Add the cut-up meat to the casserole, cover, and bring to a boil again. Turn the heat to a simmer and cook, covered, for 30 minutes. Add the soy sauce and cook 10 more minutes.
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3. Remove the meat from the pot and reduce the juices by at least half. Remove the sauce to a bowl and reheat the pot. Add the oil and brown the meat in small batches. Brown it well.
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4. Drain the oil from the pot, put all of the meat in the pot, and return the sauce to the pot. Heat the adobo to serving temperature.
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5. Serve with rice.
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