If you ask 10 Pilipinos for an adobo recipe, you will get at least 9 versions. Some will sauté the chicken and pork first, some will sauté the chicken and pork last, and others will just braise the eaw chicken and pork in the adobo liquid as it cooks down. This is how my ex-wife did it:
CHICKEN& PORK ADOBO
3 cups water
2 cups distilled white vinegar
4 Tbs soy sauce
2 tsp whole peppercorns
2 tsp salt (or to taste)
1 tsp crushed red pepper (optional)
1 small onion, finely chopped
4 cloves garlic, minced
1 pound chicken pieces, legs and thighs preferred
1 pound pork, cut into large pieces
2 tablespoons peanut oil
Brown chicken and pork pieces in oil in a deep sauté pan, then remove to paper towels. Cook onions in sauté pan until soft and translucent,then add garlic, crushed red pepper, salt and pepper and continue to cook until onions are lightly browned.
Add water, vinegar, and soy sauce and heat to boiling. Add chicken and pork, reduce heat and simmer until liquid is reduced to a thick sauce, turning chicken and pork occasionally. Place chicken and pork on serving platter and pour sauce over steamed white rice.
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