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Pork and Chicken, Filipino Style (Adobo)
1 1/2 pounds boneless pork shoulder
1 1/2 pounds chicken legs or thighs
3/4 cup water
1/3 cup white wine vinegar
3 cloves garlic, chopped
2 tablespoons soy sauce
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
Hot cooked rice
Trim fat from pork; cut pork into 1-inch cubes.
Heat pork, chicken, water, vinegar, garlic, soy sauce, salt and pepper to boiling in Dutch oven; reduce heat. Cover and simmer until pork and chicken are done, 45 to 55 minutes.
Remove pork and chicken from Dutch oven. Skim fat from broth if necessary. Cook broth uncovered until reduced to about 1 cup.
Heat oil in 10-inch skillet until hot.
Cook chicken in oil over medium heat until brown on all sides.
Add pork; cook and stir until brown.
Serve pork, chicken and broth over rice.
Garnish with minced parsley and tomato wedges.
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