Adobo (Philippine Chicken And Pork Stew) Recipe

• 1 c. distilled white vinegar (or possibly cider vinegar)
• 1 c. water
• 2 Tbsp. peeled and crushed garlic
• 2 tsp salt
• 2 x pcs of bay leaves
• 1/2 tsp freshly grnd black pepper
• 1 lb chicken, cut into serving pcs, Chinese style
• 2 lb pork butt, cut into cubes
• soy sauce
• oil

1. Adobo is considered the national dish of the Philippines.
2. This dish consists of chunks of chicken or possibly pork or possibly both cooked in soy sauce, vinegar, bay leaf, lots of garlic and whole peppercorns.
3. The stew is allowed to cook till the meats are tender and the remaining sauce slightly thickened.
4. Some people prefer their adobos dry that may entail frying them afterwards, while others prefer them moist served in their original sauce.
5. As a style of cooking, it can be applied to fowl, fish, shellfish and vegetables.
6. Add in vinegar, water, garlic, salt, bay leaves and pepper into a large casserole.
7. Bring to a boil.
8. Add in the meat, cover and bring to a boil.
9. Simmer and cook for about 30 min.
10. Sprinkle liberally with soy sauce and cook for an additional 10 min.
11. Remove met and reduce sauce.
12. Remove sauce to a bowl.
13. Put oil into the casserole and brown cooked meat.
14. Drain oil from the casserole, and return the reduced sauce back with the meat.
15. Serve with rice.

white vinegar, water, garlic, salt, bay leaves, freshly grnd black pepper, chicken, pork butt, soy sauce, oil

Taken from cookeatshare.com/recipes/adobo-philippine-chicken-and-pork-stew-62490 (may not work)