Adobo Chicken or Pork
Filipinos found that cooking meat (often chicken and pork) in vinegar, salt, garlic, pepper, soy sauce and other spices, was a practical way to preserve meat without refrigeration.
Ingredients
4-5 lbs. chicken thighs or pork
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 tsp. black peppercorns
3 bay leaves
1 Onion -optional
Directions
Heat up oil on med high
Add garlic and saute for a quick minute
Add Meat and saute for a few and then turn heat up high and fry for 5 minutes.
Add Vinegar, Soy Sauce, Black Peppercorn and Bay leaves but don’t stir! Just let it sit for about 10 minutes on med high.
After 10 Min stir occasionally and then lower heat to taste. Add soy sauce or other flavors as desired. Then let it simmer for another 10 minutes on med high.
When the gravy (sabaw) is a thin consistency (dribbling off spoon) then you add onions, stir the adobo, and turn the heat to high for 2 minutes. Then turn off heat and serve with steamed rice.
Brunch and Snacker 