My Chicken and Pork Adobo

I have been quite fortunate these past few months to have the time to spend on one of my favourite hobbies, cooking. Cooking is one of those activities that we seem to forget when you have to work late everyday and the lure of the corner “lunch box” seems so much more convenient. I’m not the best cook and my dishes seldom look pretty but I thought I would share from time to time the recipes I have enjoyed. The recipes are more likely than not, approximations … if you have some innate fear of failure and you aren’t comfortable winging it you might want to find other recipe with more exact instructions.
Here is dish I tried tonight which was taught to me by my Filipina friend Margie. Likely my version is no wear as good as what she makes but it tasted fine for a first attempt.

Chicken and Pork Adobo

aprox. 250 ml rice vinegar (or cider vinegar)
aprox. 250 ml water
peeled and crushed garlic (lots of it, maybe 3-4-5 tablespoons)
5 pieces of bay leaves
1 teaspoon freshly ground black pepper
1 package chicken (I used boneless chicken breasts cut Chinese style)
1 package pork butt ( a bit more than the chicken)
1 carrot thinly sliced
brown sugar to taste (I used quite allot)
soy sauce
oil
Add oil, vinegar, water, garlic, salt, carrot, bay leaves and pepper into a large wok. Bring to a boil. Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes. Liberally cover with soy sauce (taste as you go) and cook for an additional 10 minutes (I boiled to reduce liquid to a minimum). Let sit.
Serve with rice.