ROANOKE, Va. -

Filipino Adobo (Chicken and Pork)

1 (about 2 lbs.) chicken, cut into serving pieces

1 lb. pork butt, cut into 1 1/2 inches cubes or pork chops

1/2 c. vinegar

3 garlic cloves, crushed

1/2  or 1 bay leaf (laurel leaf) optional

1/2 c. soy sauce

1/2 tsp. whole peppercorns

Procedure:
Mix all ingredients in a pot. Let stand an hour or even overnight.

Cook covered on medium-high heat until mixture boils.

Reduce heat to medium, turn meat and cook, covered, for 1 hour or until meat is tender and only a small amount of liquid is left.

Serve with hot white rice. Serves 6.

After meat is cooked it may be browned by heating a tablespoon of oil until hot, then browning the drained meat.

Pour over remaining liquid where meat was cooked, before serving. Chicken or pork may be used individually.