Islands Chicken & Pork Filipino Adobo - cooking recipe

Ingredients

8 chicken thighs
8 pork steaks
4 tablespoons olive oil or 4 tablespoons Crisco
1 -2 onion, diced
6 garlic cloves, crushed
2 bay leaves
1 dried red pepper
1 cup water
1/4 cup nakano rice vinegar
1/2 cup Kikkoman soy sauce
1 (14 ounce) can coconut milk

Preparation

In large heavy deep frying pan, melt Crisco.
Fry pork steak until slightly browned on each side. Set on a plate.
Fry chicken thighs until slightly browned on each side. Set on a plate.
Pour water in frying pan, and loosen any meat particles.
Add onions, garlic, bay leaves, 1 dried red pepper,rice vinegar, soy sauce and coconut milk.
Cook on low heat 15 minutes. Stir from time to time. Take out dried red pepper. Throw away.
Preheat oven 325*.
In baking pan with cover, add browned meat.
Add with sauce. Bake 1 1/2 hours.
Throw away bay leaves before serving. I like to make a platter of rice and put chicken and pork with sauce on top. I also serve lemon slices dipped in salt. Placed on the side of the platter.