Hunts Pork and Chicken Afritada

500 grams	chicken (drumsticks or thigh)
500 grams	pork kasim, cut into cubes (adobo cut)
1/2 cup	soy sauce
2 tablespoons	vinegar
1 teaspoon	cracked peppercorns
1 medium sized	onion-chopped
3-4 cloves	garlic, crushed
1 piece	red bell pepper, cut into cubes
2 pieces	dried bay leaves
2 packs	Hunts Tomato sauce 250g
1/2 cup	sliced pickes
1 large	potato, cut into wedges
1 medium sized	carrot, cut into cubes
1/2 cup	green peas
2 tablespoons	patis (fish sauce), or to taste
to taste	brown sugar, salt and pepper

Procedure

Marinate chicken and pork in soysauce, vinegar, pepper, half onion and 2 cloves of garlic. Transfer to a pot and simmer until tender. Set aside.

In another sauce pot, add oil and saute remaining galic, onion, bell pepper and bay leaves. When aromatic, add juices from simmered meats and Hunts Tomato Sauce. Cover and simmer for 5 minutes

Add cooked pork and chikcen into the pot together with the pickles, potato, carrot and green peas. Cover and continue simmering for about 10 minuets or until the vegetables are tender

Season with patis, sugar, salt and pepper according to taste. Remove from heat and serve

Serves 5 to 6

Delightful Tip: Sauteing dried aromatic herbs like bay leaves will allow it to release its flavor and aroma more effectively.