It is another Filipino all-time favorite dish. It is much easier to cook than any other meat dishes of the Philippines. Hope you try doing it.

1/2 kilo pork, cut in cubes

1/2 kilo chicken, cut into pieces

1 head garlic, minced
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1/2 yellow onion, diced
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1/2 cup soy sauce
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1 cup vinegar
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2 cups of water
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1 teaspoon paprika
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5 laurel leaves (bay leaves)
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4 tablespoons of cooking oil or olive oil
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2 tablespoons cornstarch
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3 tablespoons water

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