Adobo! The BEST ULAM in the World!

Just like the rest of the Filipinos, I LOVE ADOBO! And the adobo I love best is my Nyayay's (this is what I call my lola) chicken-pork adobong tuyo (dry). It is relatively easy because all you need to do is dump the pork (about 1/2 kilo), the chicken (1/2 kilo, any parts), the liver (1/4 kilo) in a pan. Then add the vinegar (about 1/2 cup) then add the patis (fish sauce; others would use salt; 1/8 cup), dump the garlic (1 clove; smashed). Let it simmer until the vinegar and patis is dry. Once, the vinegar and patis dry up the pork and chicken will start to excrete oil which you can use to fry the pork and chicken. However, to make sure that the pork is fried well take out the chicken first and fry the pork until golden brown then dump the chicken back and fry it with the pork until both are golden brown --- tadah! your chicken-pork adobo is done! Enjoy it with hot rice peeps! :)