Adobo is a Filipino style of cooking that combines soy sauce, vinegar, black pepper, and garlic to create a spicy, tangy sauce.  Many times adobo is more stewy but this recipe is more like tender meat in sauce. It's served over rice to soak up and neutralize the sauce.

When I made it last weekend I was also making soup and I asked Ross to taste the soup to see if it was any good. He proclaimed it horrible. I realized that he had mistakenly taken a spoonful of the uncooked vinegar/soy sauce/pepper mixture instead of the soup. He was hacking and coughing for about 10 minutes! I couldn't help but laugh uncontrollably. Must have been the contorted faces he was making.  So, don't taste it until it's fully cooked, ok?

Oh my goodness. When will I learn to take a picture BEFORE I start eating??




Pork or Chicken Adobo

Ingredients:

• 1 pound pork tenderloin meat OR 1 pound boneless chicken thighs, cut into 1 inch chunks
  
• 1/2 cup soy sauce
• 1 cup white wine vinegar
• 2-4 teaspoons ground black pepper
• About a tablespoon of oil
• 8 cloves of garlic, thinly sliced

Method:

• Boil the pork, soy sauce, vinegar, and pepper for 45 minutes. (You can do this step up to a couple hours ahead if you want to,and just leave it on the stove, partially covered, turned off, until about 20 minutes before dinner.)
• Heat the oil in a saute pan. Transfer the pork in using a slotted spoon. Cook on high until browned, about 10 minutes.
• Add the garlic and cook about 30 seconds. Add the soy/vinegar mixture and cook 10 more minutes.
• Serve over rice.