Filipino Adobo (Chicken & Pork)

Marinate the Meat: In a large bowl, combine the chicken, pork, soy sauce, half of the minced garlic, and black pepper. Let it marinate for at least 30 minutes or up to 2 hours for a deeper flavor.

Sear the Meat: - Heat the oil in a large skillet or pot over medium heat. - Remove the meat from the marinade (reserve the marinade for later), and sear the chicken and pork until they are browned on all sides. Set the browned meat aside.

Sauté the Garlic and Onion: In the same pot, add a little more oil if needed. Sauté the remaining garlic and onions until fragrant and softened, about 3 minutes.

Simmer the Adobo: Return the seared meat to the pot. Pour in the reserved marinade along with the water, vinegar, bay leaves, and whole peppercorns. Bring it to a boil. Reduce the heat, cover the pot, and let it simmer for about 40-45 minutes, or until the meat is tender. Stir occasionally to prevent sticking.

Add Potatoes (Optional): If using potatoes, add them to the pot during the last 15 minutes of cooking. Simmer until the potatoes are tender.

Adjust Seasoning: Taste the sauce and adjust seasoning with salt, pepper, and a teaspoon of sugar if desired. The flavor should be a balance of salty, tangy, and savory. Thicken the Sauce (Optional): If you prefer a thicker sauce, remove the lid in the last 10 minutes of cooking to allow the liquid to reduce. For a lighter version, keep the sauce brothy.

Serve: Remove the bay leaves. Serve the adobo with hot steamed rice, and garnish with boiled eggs and chopped green onions if desired.

Tips: - Meat variations: You can use all chicken or all pork if preferred. - Vinegar: Cane vinegar, coconut vinegar, or apple cider vinegar can be used. Adjust to taste for more or less acidity. - Serving suggestion: Adobo is best served with rice to balance the strong flavors. It also tastes better the next day as the flavors meld.