Vinegar Adobo

INGREDIENTS
1 cup Datu Puti or UFC Vinegar
2 tbsps Datu Puti or Nelicom Fish Sauce
1 kilo ribeye, top round, or sirloin beef, cut into cubes
1 whole chicken, cut into pieces
3 pcs laurel leaves
¼ tsp dried oregano (optional)
½ chopped garlic
1 tbsp salt
½ tbsp whole peppercorn
2 cups water
½ tsp sugar
Cooking Oil

PROCEDURE

1. Place beef in a pot with the salt, laurel leaves, garlic, peppercorn, oregano, ¾ cup vinegar, and 1 cup water. Bring to a slow boil.
2. When the beef is half cooked, add the chicken, sugar, and the remaining vinegar. Simmer until the chicken is almost cooked, then remove the beef and chicken from the pot.
3. Fry the chicken and beef in shallow pan with cooking oil until the meat is golden brown.
4. Add the remaining cup of water to the contents of the pot. Place the fried chicken and beef back in the pot. Simmer for 10 minutes or until the meat is tender.