Start by preparing the main ingredients: cut 2.5 pounds of chicken and 2 pounds of pork belly into bite-sized chunks, about two inches each. In a small pot, parboil ½ pound of chicken liver until just firm, then set it aside. Hard-boil 8 duck or chicken eggs, peel them, and keep them ready.

For a punch of umami, soak ¼ cup of dried shrimp in warm water until softened. Next, finely mince 6 cloves of garlic and coarsely crush 1 tablespoon of black peppercorns. Lay out your supporting cast of ingredients to streamline the process.

In a deep saucepan or heavy casserole, warm ¼ cup of vegetable oil over medium heat. Toss in the garlic, stirring until they turn a golden-brown color. Drain the dried shrimp, pat them dry, and add them to the pan. Fry them briefly, releasing their briny essence.

Sprinkle in 2 tablespoons of brown sugar, stirring until it melts and caramelizes to a glossy amber. Into this base, add the pork and chicken pieces, stirring so every morsel gleams with the caramel glaze. Pour in 1 cup of vinegar and 1 cup of soy sauce, their sharp and salty notes balancing the sweetness. Sprinkle the crushed peppercorns across the mixture, and tuck 4 bay leaves between the pieces of meat, to infuse the dish with their aroma.

Raise the heat and bring the pot to a lively boil, uncovered, to meld the flavors. Then, lower the flame and let it simmer gently for 20 to 30 minutes, stirring occasionally.

When the meats are ready, lift them carefully from the pot and place them in a bowl. In the remaining sauce, introduce the boiled eggs and chicken liver, folding them in gently so they soak up the savory juices. Allow them to warm through before returning the chicken and pork to the pan. Toss everything together with care, ensuring the eggs and chicken liver are fully coated. Cover the pan and let the dish simmer for another 5 to 10 minutes, just until the sauce reduces and thickens to a luxurious consistency.

Transfer the adobo to a large serving platter, arranging the hard-boiled eggs and chicken liver as an edible garnish atop the glossy meat. Serve it steaming hot with a generous side of rice, and savor the layers of flavor in every bite.