Winner Adobo: For Visitors

This dish gives off the memory of home. I make it everytime someone craves for comfort food. It is a real winner and a no brainer. I've had numerous requests for this particular recipe. It is fairly simple but I tell you, the secret is in the way it is cooked, slow on low fire. That way, the adobo is cooked perfectly... just like how it's done back home.

1.5 K Chicken
1.5 K Pork (preferably leave the fat on and just discard later on)
1 C Vinegar
1 C Soy Sauce (I use kikoman light)
2 C Water
3-5 Pcs of Bay Leaf
Freshly Ground Pepper
2-4 TBSPS Olive Oil
Lots of Garlic about ½ Cup minced

Variations:
¾ C. Sprite
¾ C. Red Wine
2 Envelopes Splenda


Low to Medium Heat. In pot sauté garlic in olive oil. Immediately add chicken and pork. Add pepper and bay leaf. Add vinegar, soy sauce, water. DO NOT STIR AT ALL.
In about 20 Mins, the pot will boil. That’s the only time you can stir.
Stir occasionally, about every 20 mins.
By this time you can decrease fire to low, allowing the meats to simmer in its sauce.
Cook for about 1 hour and 30 mins total until tender and cooked through.