Chicken and Pork Adobo

Method

1. Pat the pork and chicken dry and keep them on separate plates. Heat the oil in a wide heavy pan over medium-high heat.
2. Brown the pork in one layer for 6–8 minutes, turning until several sides are golden; transfer it to a clean plate. Work in two batches if crowding would make it steam.
3. Place the chicken skin-side down in the same pan and brown for about 4 minutes per side; transfer it to a second clean plate. It will finish cooking in the sauce.
4. Lower the heat to medium. Add the onion and garlic and cook for 2–3 minutes, scraping up the browned bits, until aromatic but not scorched.
5. Return only the pork. Pour in the vinegar and let it boil uncovered without stirring for 2 minutes, then add the soy sauce, water, bay leaves, peppercorns, and brown sugar.
6. Cover partly and simmer the pork over low heat for 20 minutes. Add the chicken in one layer, cover partly again, and simmer gently for 20–25 minutes.
7. Check the chicken at its thickest part; once it reaches 74°C, move it to a fresh clean plate. Continue simmering the pork for 10–20 minutes if needed, until a fork enters without resistance, adding a splash of water if the pan looks dry; transfer the tender pork to the same cooked-meat plate.
8. Discard the bay leaves. Boil the sauce uncovered over medium heat for 5–10 minutes, until glossy but still spoonable; dilute with water if it tastes too salty or reduce a little longer if thin.
9. Return the pork, chicken, and their juices for the final 3 minutes, turning the pieces in the sauce. Rest off the heat for 5 minutes and serve with rice.