Adobo is the national dish of the Philippines, and the way it’s made varies from region to region. I like the Ilocano style because it’s heavy on the vinegar and garlic. This will make your house smell great while it cooks. Everyone [who eats meat] loves it; take it to your company potluck and people will go nuts.
3/4c Sukang Paombong (Filipino vinegar), or
1/2c white vinegar
1t black pepper
3 bay leaves
6 cl garlic, crushed
Combine in non-aluminum pot. (If you like having extra sauce to pour over your rice, double the amounts above.)
2# chicken, cut up
1# pork shoulder or butt, cubed
Marinate 1 hour. Remove chicken and boil pork in sauce for 30 min., covered. Add chicken and cook uncovered for 30 min. (If you want to make this dish with chicken only, use 3 lbs. of chicken and cook uncovered for 30 min.)
2 cl garlic
3T veg oil
Remove chicken from liquid and fry in vegetable oil with garlic to brown the meat, then add water and soy sauce and simmer 15 mins. Serve with hot white rice. Take leftovers to work for lunch. Repeat.