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Modified traditional Filipino pork and chicken adobo - salty sweet style. This recipe uses sugar to balance out the taste of salt. This recipe is also best prepared with Philippine white vinegar (Datu Puti or equivalent) and soy sauce (Silver Swan or equivalent) found in Filipino/Asian ethnic stores. Commercial clear vinegar (e.g., Heinz) may be too strong; cane vinegar may be used as a substitute, using a lesser amount than 1/2 cup. For variety, try using chicken hearts and gizzards instead of chicken meat.
Units: US | Metric
Serving Size: 1 (307 g)
Servings Per Recipe: 3