I made this adobo a few days ago for dinner. It is very tasty, easy to make, and so full of flavors. I’ve had my share of adobo recipes and this one is, by far, the easiest and quickest to make.
I grew up eating adobo using chicken, pork, or beef. It brings many fond and happy memories of family and family meals. My mom would make adobo for dinner then make fried rice with all the yummy sauce the following day. If there were any meat left, those are usually shredded and included in the fried rice. Another memory about adobo is the sauce (my mouth is salivating just thinking about it). The sauce is drizzled by the tablespoons onto the steaming white rice to make the rice flavorful. It’s really the only way to eat adobo.
This recipe calls for brown sugar, soy sauce, vinegar, bay leaves, water, garlic, and black peppercorn. Some adodo recipes require that you fry it after it’s been braising in the liquid (don’t get rid of the liquid/sauce) while others call for braising the meat until it’s tender. Either is fine and a personal preference. I’ve also learned that adobo recipes can be different or varied depending on the region in the Philippines. These variations can be from the sauce or the color of the dish. Some adobo recipes are sweeter than others, too. Others are a bit on the sour side. Which adobo do you like?
This recipe is by @iankweks on IG.
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