Adobo

Ingredients:

• 2 pounds (900g) chicken thighs or pork shoulder, cut into large chunks
• 1/2 cup (120ml) cane vinegar or white vinegar
• 1/2 cup (120ml) soy sauce
• 6 cloves garlic (30g), crushed
• 1 teaspoon (2g) whole black peppercorns
• 3 bay leaves
• 1 tablespoon (15ml) cooking oil
• 1 medium onion (150g), sliced
• 1 1/2 cups (360ml) water
• 2 teaspoons (10g) sugar (optional)
• Salt to taste

Instructions:

1. In a large bowl, combine chicken or pork, vinegar, soy sauce, crushed garlic, peppercorns, and bay leaves. Mix well and marinate for at least 1 hour, preferably overnight in the refrigerator.
2. Heat oil in a large pot over medium heat. Add sliced onions and sauté until translucent, about 5 minutes.
3. Remove chicken or pork from the marinade and add to the pot, reserving the marinade. Cook until the meat is browned on all sides, about 8-10 minutes.
4. Pour the reserved marinade into the pot along with water. Bring to a boil, then lower the heat to simmer.
5. Cover and cook for 30-40 minutes, stirring occasionally, until the meat is tender and the flavors have melded.
6. If using, stir in sugar to balance acidity. Adjust seasoning with additional salt if needed.
7. Once the meat is tender, uncover and allow the sauce to reduce until it thickens slightly, about 10 minutes.
8. Remove from heat and discard bay leaves. Let the adobo rest for a few minutes before serving.
9. Serve hot with steamed rice.

Notes:

Adobo is a versatile dish that can be customized with additional ingredients such as potatoes or hard-boiled eggs. It is best enjoyed with a side of steamed white rice. The flavors develop further when left to sit, making it a great dish for meal prep. It can be stored in an airtight container in the refrigerator for up to 3 days.