Adobo (Braised and Fried Chicken and Pork)

2 lbs (900 g) chicken parts
2 lbs (900 g) boneless pork shoulder or butt, trimmed
of excess fat and cut into 2-inch (5 cm) pieces
1 cup (250 ml) distilled white vinegar
1 cup (250 ml) water
6 - 12 cloves garlic, finely chopped
2 tsp (10 ml) salt
Freshly ground pepper to taste
2 bay (laurel) leaves
Vegetable oil for frying

Combine all ingredients except the vegetable oil in a large pot and stir to dissolve the salt. Allow to marinate at room temperature for 1 hour. Bring to a boil over high heat, reduce the heat and simmer covered for 40 minutes, until the pork is tender. Remove the pork and chicken and boil the remaining sauce uncovered until it has thickened and reduced to about 1 cup (250 ml). Meanwhile, heat about 1/4 inch (5 mm) of vegetable oil in a large skillet over high heat until it is very hot but not smoking. Fry the meats a few pieces at a time until browned and crisp on all sides. Arrange the meat on a platter and top with the sauce.

Serves 6 to 8.