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       Title: Pork and Chicken Adobo
  Categories: Filipino, Pork, Chicken, Ceideburg 2
       Yield: 1 servings
  
       1    Chicken (about 1 to 1 1/4
            -kilos)
     1/2 kg Pork
     3/4 c  Native vinegar [Use any
            -white vinegar. S.C.]
       1 tb Black pepper
            Salt to taste
       1    Head garlic, pounded
     1/2 c  (approx.) water
         lg For frying
       2 tb Soy sauce
       3    Chicken livers
       2 tb Water
  
   Cut chicken into serving pieces and the pork into 2 inch squares.
   Place in a saucepan and add vinegar, black pepper, salt and garlic.
   Let stand for about 1 hour.  Remove chicken.
   
   Boil and then simmer pork first in the mixture until almost tender.
   Add chicken and simmer.  When this sauce mixture becomes dry add
   about 1/2 cup water.  Simmer for about 30 minutes or until meats are
   almost tender. Fish out the garlic from the adobo sauce and fry in a
   little lard. Remove pork and chicken from adobo sauce and brown.  Add
   soy sauce and the adobo sauce to the meat.  Continue cooking until
   tender.  Pound the liver and combine it with 2 tablespoons of water.
   Add to sauce to thicken. Simmer for about five minutes.
   
   From “Favorite Filipino Recipes” by Pat Limjuco Dayrit.  Paul Hamlyn
   Pty Limited.  Dee Why West, New South Wales.  1975.
   
   Posted by Stephen Ceideburg; January 24 1991.
  
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