Pork and Chicken Adobo

• 1 1/4 pounds boneless pork loin roast, cut into 2-inch pieces
• 1 1/4 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
• 3 tablespoons salt
• 1 tablespoon black peppercorns, coarsely ground
• 2 tablespoons crushed garlic
• 2 bay leaves, torn
• 1 cup white vinegar
• 1/4 cup soy sauce (optional)
• 1 tablespoon vegetable oil
• 2 cloves garlic, smashed

1. Season pork and chicken with salt and pepper and place in a stock pot.
2. Rub with crushed garlic and torn bay leaf, and coat with vinegar (and soy sauce, if using).
3. Cover, and marinate in the refrigerator for 8 hours, or overnight.
4. Bring meat and marinating liquid to a boil.
5. Reduce to a simmer and cook for 1 1/2 hours, or until meat is fork-tender.
6. If necessary, add a small amount of water to prevent drying out.
7. Strain liquid from meat.
8. Return to the stock pot and bring to a simmer.
9. In a skillet, cook and stir meat in 1 tablespoon of oil over medium high heat until brown on all sides, adding remaining 2 cloves of smashed garlic in the last 3 minutes.
10. Add meats to cooking liquid, and continue simmering until slightly thickened.
11. Serve hot.

pork loin, chicken breasts, salt, black peppercorns, garlic, bay leaves, white vinegar, soy sauce, vegetable oil, garlic

Taken from allrecipes.com/recipe/pork-and-chicken-adobo/ (may not work)