Steve,
Adobo can be done with chicken, pork, or both. Pretty easy stuff. Throw the meat in a pot. Add a cup of water, half a cup of good soy sauce, half a cup of good vinegar - ideally vinegar made from sour tuba or the Ilocano stuff made from nipa sap, but any decent stuff will do. Add a bunch of whole black peppercorns. Throw in as much garlic as you like, and then a bit more. Simmer until tender. I usually take the meat out a little early and crisp it under the broiler or over charcoal, then serve it with the sauce on the side. Not entirely authentic, but good.
Serve with cold San Miguel, or room temperature tuba
Steve |
