FRIED CHICKEN AND PORK CHUNKS WITH SLICED ONIONS

2 pounds each pork and chicken chunks
adobo criollo (as sold in latin markets)
3 onions, sliced
2 garlic cloves, peeled and crushed
1 tsp ground cumin
2 bay leaves
1 cup white wine
1/2 cup vinegar or sour orange
1 cup olive oil
a pinch of sugar
3 tbsp. soy sauce
salt and pepper to taste

The pork and chicken chunks (as for Masitas de Cerdo) should be marinated with the Adobo, at least 24 hours, covered, in the refrigerator.

Next day, you will return them to room temperature and fry them in batches, until they are golden.

Then, using a big pot, mix the fried pieces with all the other ingredients and cook, covered for approximately 35 minutes.

Then, cool to room temperature and serve with its own sauce. All the portions should be small, like Spanish Tapas.