C.P.A.- Chicken and Pork Adobo -

Cooking adobo is an art, meaning there's no exact measurement to create this delicious dish, everything depends on the artists'(cook) perspective (taste). Don't just cook it, feel it.

Chicken and Pork Adobo
1 lbs pork belly (sliced to serving pieces)
1 lbs chicken (sliced to serving pieces)
1 clove garlic- crushed
1 tsp whole black pepper
2 pcs. dried bayleaf
1/2 cup vinegar
1/2 cup soy sauce
salt (to taste)/msg(optional)
1 tsp. sugar
water (enough to cover)
2tbsp cooking oil (vegetable or corn oil)

Procedure:
In a saucepan, put all ingredients, cover and let it boil (do not stir), then simmer over low heat. Reduce sauce to about half of the original. Get half of the remaining sauce and set aside. Add oil to the remaining mixture and let it dry out. In low heat brown the meat, you may add a little more oil if you like. When its done, pour the remaining sauce simmer for another minute then turn of heat.

Tip:
a)If its your first time to cook the dish use the ingredients sparingly especially the soy sauce and vinegar, you may use a little at first and gradually add some to suit your taste.
b)Adobo tastes better as it aged, if you are planning to eat it at lunch, you may cook it in advance preferably the night before. Just reheat it before serving.
c)It takes practice to perfect the craft,innovate, don't be afraid to try other recipes, everybody have their own best adobo recipe.
d) And lastly, put love in what you are doing or cooking.