Filipino Adobo

Ingredients

• 2 lbs pork shoulder, cut into 2-inch pieces
• 1 lb chicken thighs, bone-in
• 1/2 cup soy sauce
• 1/3 cup white vinegar
• 1 head garlic, peeled and crushed
• 3 bay leaves
• 1 tsp whole black peppercorns
• 1 medium onion, sliced
• 2 tbsp vegetable oil
• 1 cup water
• 2 tsp brown sugar
• Salt to taste

Instructions

1. Heat oil in a heavy-bottomed pot over medium-high heat. Brown the pork pieces on all sides, about 8 minutes total. Remove and set aside.
2. In the same pot, brown the chicken thighs skin-side down for 5 minutes, then flip and cook 3 more minutes. Remove and set aside.
3. Sauté sliced onions in the remaining oil until translucent, about 3 minutes. Add crushed garlic and cook until fragrant, 1 minute.
4. Return pork and chicken to the pot. Add soy sauce, vinegar, bay leaves, and peppercorns. Do not stir initially to preserve the vinegar's acidity.
5. Add water and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes until pork is tender.
6. Remove the lid, add brown sugar, and simmer uncovered for 10-15 minutes until sauce reduces and coats the meat.
7. Taste and adjust seasoning with salt if needed. Remove bay leaves before serving.
8. Serve hot over steamed jasmine rice with the reduced adobo sauce.