Wendell's Pork and Chicken Adobo

This was ono even though Wendell said that he only had time to marinate for 2 hours instead of the recommended 3 or more.  The noodles and green beans are leftovers from Duk Kee in Kaimuki, near to what used to be Kaimuki Bowling Alley, across the street from what used to be a taxi stand, etc. . . .

The recipe is from the Manila Spoon site.

Ingredients

Adobo Marinade

• 6 cloves Garlic, crushed
• ½ cup Soy sauce
• ¼ cup Rice Vinegar
• 1 tbsp Oyster Sauce
• 1 tsp whole Peppercorns

Adobo Components

• 2 tbsp Oil
• 4 cloves Garlic, crushed
• 1 large Onion, sliced
• 2 lb pork butt, cut into bite-sized pieces
• 1.5 lb chicken, cut into bite-sized pieces
• 1 cup Water, plus more if needed
• 3 Bay leaves
• 1 tbsp Sugar

Instructions

1. Prepare the marinade. Place the chicken and pork pieces in a non-reactive bowl. Pour the marinade and ensure all the pieces are evenly coated. Leave to marinate for at least 3 hours or preferably overnight.
   
   
   Heat the oil in a large pan. Saute the garlic and onion until aromatic and the onions have started to brown.
   
   
   Depending on how big the pieces of meat are, cook the pork ahead for the first 8-10 minutes or until they've rendered their fat. 
   
   
   Thereafter, add the chicken, the rest of the marinade plus 1 cup of water, and the bay leaves, and cook the meat altogether. Cover and cook on low heat for about 1 hour until the meat is tender and fully cooked. Add the sugar at the end of cooking and then stir until it's incorporated into the sauce.
   
   
   If the sauce begins to dry up before the meat is tender, simply add a little more water as needed. You can let the dish dry up if you prefer a dryer adobo otherwise, retain some liquid. Some prefer to fry the adobo which you may do after it’s cooked – just brown it quickly.