1    Chicken (about 1 to 1 1/4

           -kilos)
    1/2 kg Pork

    3/4 c  Native vinegar [Use any

           -white vinegar. S.C.]
      1 tb Black pepper

           Salt to taste
      1    Head garlic, pounded

    1/2 c  (approx.) water

        lg For frying
      2 tb Soy sauce

      3    Chicken livers

      2 tb Water

  Cut chicken into serving pieces and the pork into 2 inch squares.
  Place in a saucepan and add vinegar, black pepper, salt and garlic.
  Let stand for about 1 hour.  Remove chicken.
  Boil and then simmer pork first in the mixture until almost tender.
  Add chicken and simmer.  When this sauce mixture becomes dry add
  about 1/2 cup water.  Simmer for about 30 minutes or until meats are
  almost tender. Fish out the garlic from the adobo sauce and fry in a
  little lard. Remove pork and chicken from adobo sauce and brown.  Add
  soy sauce and the adobo sauce to the meat.  Continue cooking until
  tender.  Pound the liver and combine it with 2 tablespoons of water.
  Add to sauce to thicken. Simmer for about five minutes.
  From "Favorite Filipino Recipes" by Pat Limjuco Dayrit.  Paul Hamlyn
  Pty Limited.  Dee Why West, New South Wales.  1975.
  Posted by Stephen Ceideburg; January 24 1991.