Traditional Adobo (Filipino Stew)

I'd like to continue the family tradition of making this dish, so this was my first attempt at making Filipino-style adobo.  It is so simple to make and turned out really well, although still not as good as when my mom and 93-year-old grandma make it.  :)

2-1/2 lbs. country-style pork ribs, boneless (do not remove fat), cut into 2 in. cubes plus 2-1/2 lbs. mixed chicken drumsticks and skin & bone-in thighs*

Marinade

1-1/3 cups store-brand red-wine vinegar

8 TBSP. light soy sauce
4 tsp. salt

12 medium-large garlic cloves, minced & smashed

4 bay leaves

1 heaping tsp. black pepper

5 heaping TBSP. light-brown sugar
2 cups water

Combine all ingredients in a large ceramic baking dish or dutch oven. Cover and refrigerate for 12 hours.  Preheat oven to 325 F.  Bake for 1 hour, uncovered.  Turn meat and bake for another hour.  Turn meat again skin-side up and bake until they are are a nice golden brown and meat is tender.  Discard bay leaves and skim off some of the fat.  Serve meat and sauce over hot rice.  Enjoy!

 *Or use 4-1/2 to 5 lbs. of chicken or pork only, if you prefer.  Serves a small crowd!