Prep 5 mins
Cook 1 hr
- Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes.
- Simmer covered for 1 hour or until meat is tender.
- Drain and reserve the sauce.
- Heat cooking oil in a skillet.
- Brown meat on all sides.
- Transfer to a serving dish.
- Pour off all remaining oil from skillet.
- Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan.
- Pour sauce over meat and serve.
This recipe is as good as my friend's mom's recipe and my kids love it! Since we move a lot, this is a great recipe for finishing up vinegars in my cupboard. I have used a variety of different vinegars and all have worked fine. A combination of red wine and rice vinegar gives it a more subtle flavor. Apple cider vinegar gives it a fresher flavor and white vinegar gives it the traditional tart taste. You may have to adjust the amount of sugar to compensate. I use raw sugar instead since the slightly molasses flavor compliments the soy sauce. Low-sodium soy sauce also keeps it from getting too salty. I double the sauce ingredients because my family loves the gravy over rice but I thicken it slightly with a cornstarch+water mixture after browning the meat. And, for speed and ease, I use country ribs and increase cooking time until tender.
It was FABULOUS! I have made it repeatedly since my husband has a coworker who brings in authentic adobo and he loves it. I totally changed this one up seeing as how we are trying to lose weight though: I use chicken breasts or pork chops cut into pieces, Splenda instead of sugar, add onion and no cooking oil. I brown the meat, onion and garlic. Then I combine the remaining ingredients with 1/2 c. extra water and 1 c. instant brown rice, and simmer for a good 10-15 minutes. The rice soaks up the gravy and is SOOO flavorful. I serve with steamed broccoli. DEFINATELY A FAVORITE! Thanks for posting!
Very good. Next time I will thicken the sauce with some corn starch just before serving though.