Good Earth Chef Steve Jone’s Filipino Adobo recipe

Basic Filipino Adobo

 

1 cup white vinegar or rice wine vinegar

1/4 cup soy sauce

3 small bay leaves

1-2  jalepeno peppers, optional

2-3 pounds  chicken pieces (bone in) or country style pork ribs

6 garlic cloves

2 teaspoons pepercorns

 

Steamed rice for serving

 

1. In a small bowl, combine the vinegar, soy sauce, bay leaves and jalapeno.

 

2. Arrange the meat in a baking pan or dutch oven.  Using a mortar and pestle, gently  crush garlic gloves and peppercorns until coarsley combined.  Rub the spices into the meat.  Pour the vinegar mixture over the meat, turning the meat to coat evenly.  Cover pan and refrigerate for atkeast one hour or overnight.

 

3. Bring the mixture to a boil, then reduce the heat, cover and cook until the meat is tender and falling off the bone, about one hour.  Transfer the meat to a plate.

 

4. Increase the heat to high and cook the marinade uncovered, until it is reduced and to a medium-thick sauce, 5 to 10 minutes more.  Discard the bay leaves and jalapeno.

 

5. While you are reducing the sauce, preheat the broiler.  Transfer the meat to a broiler pan lined with foil.  Pour some of the sauce over the meat and until nicely browned, about 3-5 minutes on each side.

 

6.  Serve with rice and remaining sauce.