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Adobo is more or less the national dish of the Philippines. There are lots of regional variations, but the core features are the vinegar, soy, and garlic sauce.
The Teodoro version is pretty basic and universally appreciated. It's a good choice for a potluck or large gathering.
- H.e.a.f.
Ingredients
- 1 1/3 cup apple cider vinegar
- 2/3 cup soy sauce
- 3-4 garlic buds, diced
- 3-4 bay leaves
- 1 large onion, sliced thin
- 2 teaspoons sugar
- 3 pounds pork roast cut into stew-sized pieces and/or chicken pieces (thighs are best, but breast, tenders, legs, and wings work too).
Equipment
- Baking dish with oven safe lid (we usually use glass or ceramic)
- Chef's knife
- Cutting board
Instructions
- Combine all ingredients, stir vigorously, and marinate the pork / chicken in the baking dish. Cover, refrigerate, and marinate for at least three hours. The recipe is best if meat can marinate 8-10 hours.
- Remove the dish from the refrigerator and allow to warm to room temperature. Preheat oven to 350°F.
- Place the covered baking dish in the oven and bake until the meat is fork tender, about 45-60 minutes.
- Serve over rice.
The appetite is sharpened by the first bites.
- Jose Rizal
English