Chicken Pork Adobo a la Lea and Perrins

Ingredients:
1/2 kg pork liempo, cut into large cubes
1/2 kg fresh chicken, cut up in pieces
2 cloves macerated garlic
1 tsp whole peppercorns
2-3 pieces bay leaves
1/2 cup native vinegar
1 cup soup stock or water
2 tbsp soy sauce
1 tbsp worcestershire sauce


Directions:
1. Marinate chicken and pork in a mixture of soy sauce, garlic, peppercorns, bay leaves, vinegar and worcestershire sauce. Do not stir and let stand for 10 minutes.
2. Put the whole marinated mixture in a saucepan over medium heat and cook without stirring. Let is boil first then stir. Simmer until chicken is done and some sauce had evaporated.
3. Take out the chicken and continue simmering. Add soup stock until pork is tender to the touch and sauce is beginning to thicken.
4. Put back the chicken and finish cooking over low heat until pork begins to shed some fat and the chicken becomes brown.
5. Remove from fire, take out the bay leaves and serve hot.

Makes 4-5 servings.


Source: Lea and Perrins