Chicken and Pork Adobo

Description:
they say that there are plenty of ways to cook adobo, and each method is deemed as "the way." i'm not interested in any debates, though. this recipe isn't my idea (it's actually nanay's), i just tweaked the way to cook it to suit my taste. i couldn't take a decent picture even if my life depended on it, so you just have to take my word that this dish tastes decent.

Ingredients:
1 kilo chicken (the parts depend on you/your preference, but i'd use every part)
1 kilo pork (liempo or kasim, or both - as long as there's fat and skin)
garlic
onions
pepper
laurel/bay leaves
soy sauce
vinegar
cooking oil

Directions:
marinate your chicken in soy sauce, vinegar, pepper, garlic and onions - the dosage of the condiments depends on your taste - and seal in a zip-lock bag and put in your freezer overnight (but letting it stay for an additional day won't hurt either). do the same for your pork. in a big frying pan, heat up some cooking oil and saute a lot of garlic and onions, and then add your laurel/bay leaves (two big ones will do) and some pepper. add your pork along with the marinade, and cook in medium heat for about 10 minutes. add your chicken and its marinade and cook for another 10 minutes or until you notice the chicken fat rise in your liquid. remove your pork from the liquid and strain. do the same for your chicken. let them drain separately and set the liquid aside. you can skim the fat from the liquid and store that fat in a separate container, as this is good for garlic fried rice, gravy or what-have-you. heat up some oil again, and this time, fry your pork until brown. add your chicken and cook until brown. add more garlic and onions and keep sauteeing. season with pepper and keep sauteeing. season with soy sauce and vinegar, stir some more and then add about 4-6 cups of the liquid you've set aside earlier. simmer in medium to low heat until the liquid is reduced and the meat is tender. eat to your heart's content afterwards.