Chicken/Pork Adobo

Chicken or Pork Adobo

Adobo is one of those dishes that is desirable according to taste. In my humble beginnings, I could never get a straight answer from my Titas (aunties in Tagalog) about how to measure the ratio of soy sauce to vinegar. My best advice is to start off minimal. This dish is bangin whether you use whole black peppercorn or add ground black pepper when browning the meat. Add both the soy sauce and vinegar mixture in a separate cup so you can taste the ratio before adding to the main pot. (The amount below never fails me, but this is my taste). This way you can always add adjust or start over, rather waste a little sauce then having to try to save entire dish. The soy sauce and vinegar combo of course will cook itself out as it becomes more robust through the heating process. Serve with rice.

Whole fryer Chicken (bone-in) or bone in Legs, thighs, drumsticks (or cut up) or pork butt or pork belly (cubed)

Bay leaves (handfull)

Whole Black Peppercorn (1 tbsp)

Soy Sauce (Swan) ¾ cup

Vinegar (Datu-Puti) (1/4 cup)

Water ¾ to 1 cup

Garlic cloves 5-6 chopped finely

Sugar 3 Tbsp (omit/optional)

Vegetable oil

In sauce large sauté pan heat 2-3 tablespoons oil, add garlic, and stir fry over medium low heat. (Do not let the garlic brown all the way).

Add cut-up chicken or pork over medium heat and brown on all sides (about 5 minutes each side. Season with a dash of salt. (if not not using whole black peppercorns go ahead give a few good shakes of ground black pepper).

Add bay leaves (3-4) and black peppercorns, vinegar, soy sauce and water bring to a medium boil, simmer and cover until done. Add seasoning if it needs adjusting. Cook for 60 minutes until chicken has cooked completely through, is tender and liquid has reduced about 30%, but still remains saucy. Serve with rice