Adobo might be the most well known dish for theÂ Philippines. Â I’m not going to be giving out any family secrets here but the recipe I’m posting shouldn’t disappoint anyone. Â I’m not one for Filipino traditions so I’m not exactly sure of how it’s been served for generations. Â I will tell you that my family usually has this with a side of sliced tomatoes and chopped up salted eggs. Â And anyone will tell you that adobo tastes it’s best the morning after. Â And that we always have with some garlic fried rice.
What you’ll need:
3 to 4 lbs of chicken thighsÂ or pork ribs
(if you are cooking pork you will need 1 cup of chicken stock)
12 whole cloves garlic
2 cups of yellow onions chopped
1 cup rice wine vinegar
1/4 cup dark soy sauce
3/4 cup soy sauce
1/4 cup brown sugar
1 tablespoon coarsely ground black pepper
4 to 6 dried bay leaves
add all ingredients into a pot except the chicken and pork.Â whisk it together.Â add the chicken or pork to the pot and make sure that all of that is at least covered with some of the mix.Â Stick it in the fridge.Â When you are ready to cook it, stick it on the stove on a med/low fire.Â boil until the meat starts falling off the bones.