Pork and Chicken Adobo

In a small bowl, mix the white vinegar, soy sauce, garlic, salt, and black pepper. Pour over the pork and chicken and let marinate at room temperature, stirring occasionally, for 1 hour.

Transfer the pork-chicken mixture and its marinade to a medium nonreactive saucepan and stir in the water. Bring to a boil over medium heat, then reduce to low, cover, and simmer until the meats are tender, about 30 minutes.

Remove the pork and chicken with a slotted spoon, draining well, and transfer to a plate. Keep the cooking liquid in the pan.

Cook the vinegar mixture over high heat until reduced to a coating consistency, about 15 minutes.

Meanwhile, heat the oil in a medium skillet over medium heat. Add the pork and cook, turning frequently, until browned on all sides, about 3 minutes; remove to a plate. Add the chicken and cook, turning once, until browned, about 2 minutes.

Arrange the chicken and pork on a serving plate. Strain the reduced sauce through a fine sieve, skim off and discard the fat, then pour the sauce over the meat and serve.