In the Philippines, Adobo is a style of cooking that uses vinegar, soy sauce and garlic.

Adobo is popularly regarded as the Filipino national dish. It is prepared by marinating pieces of pork or chicken or a mixture of both in vinegar, crushed garlic, black peppercorns and soy sauce. The mixture is simply simmered until meat is tender and pan-fried to get the desirable crisped edges.

There are many different variations of how to cook here are two ways in which I cook Adobo. Happy Cooking !!!

INGREDIENTS:

• 1/2 kilo pork cut into servings pieces
• 1/2 kilo chicken ( a combination of chicken wings or drumstick)
• 1/2 small garlic head (macerated )
• 1 tsp. peppercorn (crushed )
• 1 tbs salt
• 1/4 tsp. ground pepper
• 1/2 cup vinegar
• 1/2 cup soy sauce
• 1 cup water (enough to cover meat)

PROCEDURES:

Part 1

1. Combine all ingredients in a heavy sauce pan.
2. Cover and simmer until meat is tender. (If the meat is still tough and there is no more stock add 1/2 cup of water and continue simmering)
3. When the meat is tender, remove the pork and chicken from the sauce pan drain and set aside.
4. Put the sauce on a separate pan and set aside.

Part 2

1. On a frying pan, heat cooking oil and brown the pork and chicken on all sides.
2. When the meat are all brown, transfer to a serving dish.
3. Pour the sauce on the frying pan that you use in fryiing the meat and bring to a boil for a few minutes
4. Pour the sauce over the meat and serve.
5. Serve hot and eat with plain boiled rice.

This recipe is the basic recipe for Adobo it does not include the frying part as mentioned above but still taste the same.

Ingredients:

1 kg chicken mixed pieces

1/2 cup vinegar

1 whole garlic crushed

2 pieces bay leaves

1 cup water

1/2 cup soy sauce

salt and pepper to taste

Procedure:

1. Marinate chicken pieces in vinegar, galic, soy sauce, salt and pepper for at least 30 minutes in a bowl.

2. In a uncovered saucepan, boil marinated chicken for at least 10 minutes

3. Add water and bay leaves; boil then let it simmer until sauce thickened or almost dry.

4. Serve with plain cooked rice.

Note; The variations from the basic recipe can be pork,

liver or combination of pork and chicken.