Adobo

white cane vinegar

toyo (our local soy sauce)

– 1 cup water (you may not use all of it)

chicken legs (drumstick) and 3 chicken thighs (I like to use dark meat – this should come to about 600-650 grams of chicken)

pork belly (the part with the bone, skin on), cut into generous chunks (about 2 inches)

whole black peppercorns

garlic, just slightly bashed, skin still on (do not peel!)

bay (laurel) leaves

Freshly cracked black pepper, a few twists