Prep 15 mins
Cook 1 hr
This is NOT my recipe, but I got it from this website http://www.tribo.org/filipinofood/adobo.html. It's one of the best I've tried, very true to the "real thing".
- 1 cup distilled white vinegar or 1 cup cider vinegar
- 1 cup water
- 2 tablespoons peeled and crushed garlic
- 2 teaspoons salt
- 2 pieces bay leaves
- 1⁄2 teaspoon fresh coarse ground black pepper
- 1 lb chicken, cut into serving pieces
- 2 lbs pork butt, cut into cubes
- soy sauce
- Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to a boil. Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes. Sprinkle liberally with soy sauce and cook for an additional 10 minutes.
- Remove meat and reduce sauce.
- Remove sauce to a bowl.
- Put oil into the casserole and brown cooked meat. Drain oil from the casserole, and return the reduced sauce back with the meat.
- Serve hot or cold with warm rice.
This was perfect!! I love adobo and this was the closest I have come to duplicating the first time I tried it. I cut back on the salt. I also loved that the amount of soy sauce is up to you because a lot of recipes are much to salty. Good one to try.
exactly what I would do! Try frying some garlic until brown and set aside. Then brown the meats and put back the sauce until it thickens. Top with the fried garlic bits. Another tip- any left over adobo(usually the next day) can be shreded and sauted in garlic oil until crisp then add cooked rice. With this, You have adobo rice. You can also use the fried adobo flakes as filling for pannini.