Sticky Adobo

Unlike most adobo, I have been lucky enough to have been able to make "my own" kind of adobo and that's what I call the "sticky adobo." Bet you can already tell--it barely has any sauce or "sabaw" and the chicken and pork becomes sticky, you will just have to gnaw on the bone pieces. :)

Here's how to make my sticky adobo. Again, no exact measurements. These are approximates. You're cooking it, taste it!

Needed:
Approx. 1 1/2 lb chicken wings (wing tips included)
Approx. 1 1/2 lb cubed pork (meaty, but also some fatty country style pork is what I know this as, but I don't know the "cut" of pork)
Oil for frying
1/2 clove pounded garlic cloves (do not use the ready-made store-bought chopped kind)
1 c soy sauce (light or regular)
3/4 c white vinegar
5 dashes Worcestershire sauce
1 T peppercorns
dash ground pepper
1 pc bay leaf

1. Pre-cook wings and pork in oil. Careful not to use too much oil. The pork and chicken will render its own oil and you can still use this for frying.
2. When all pork and chicken is pre-fried, in the same oil saute the pounded garlic cloves. (Tip: pound fresh garlic for this and don't use the store bought chopped kind. The ready-made kind just won't do. Trust me.) As you saute, scrape the bits of pork and chicken that stuck to the bottom of the pan. This makes for great flavoring.
3. Pour the soy sauce and vinegar. Do not stir, but let simmer/boil for most of the pan bits to come off. Add th Worcestershire sauce. Let the sauce blend on its own.
4. Add the chicken and pork to the pan and cover. Put the heat to medium and allow the chicken and pork to cook (about 20 minutes unopened cover). The pork and chicken will "sweat" so you don't need to add any other liquid to let it cook.
5. Cook for an additional 20 minutes (or until done) without the cover to allow any sauce to evaporate. This will make the sauce nice and sticky, with some oil in the bottom of the pan as left over "sauce" that would be great to put on some hot, steamed white rice.
6. Eat with your fingers and enjoy!

Note: my sticky adobo is just chicken and pork or either one. I don't put vegetables, because adobo is not meant to have vegetables in them. For me, if you add vegetables, it's another dish!