A different version of “adobo” but just as delicious.
1 kilo chicken or pork, cut into serving pieces
1/4 cup vino blanco (white wine) or 5-year old rum
4 teaspoons soy sauce
5 cloves garlic, crushed
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup vinegar
1 cup buko juice
1 small head garlic, crushed
1. Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper and vinegar, for at least 2 hours. Drain.
2. Fry meat till golden, pour off excess oil and add buko juice. Simmer till tender and adobo begins to give off oil.
3. Fry the extra garlic and sprinkle on the adobo before serving.
Recipe by Martin Tinio from the cookbook “The Philippine Cookbook”.