Chicken-Pork Adobo

Ingredients
1/2 kilo pork cut in cubes
1/2 kilo chicken, cut into pieces
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water 5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste

How to Cook
In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
Add the pork and chicken to the pan.
Add 2 cups of water, 1/4 cup of soy sauce, vinegar and the bay leaves.
Bring to a boil.
Cover and simmer for 30 minutes or when meat is tender.
Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
Add salt and/or pepper if desired
Bring to a boil then simmer for an additional 5 minutes.
Serve hot with the adobo gravy and plain rice.

Laing

Ingredients
150 gm pack dried taro leaves or gabi
3 big mature coconuts
1 onion
2 tbs crushed garlic
½ cup crushed ginger
1 stalk lemon grass tied in bundle
250 gm dried fish any meaty ones will do
250gm pork, diced
2 cups water
2 tbs chilli (siling labuyo)
salt to taste

Hot to Cook
Have the coconuts grated and squeeze until the milk is well extracted.
Strain the pulp out of the milk and set aside.
This should be the kakang gata or first squeezed coconut milk.
Add another 1 ½ cup of water in the pulp and repeat the process.
Put this 2nd squeezed milk in the pan or wok.
Add all the ingredients except laing, and bring to a boil while stirring continuously.
When the mixture has thickened, add the laing or taro leaves.
Stir occasionally over medium heat.
When almost dry, add the kakang gata, salt or a pinch of sugar (optional).
Cook over low heat until cocnut milk turned almost into oil.
Serve hot or cold with rice.