How to make Adobo

Adobo for me is the easiest dish to make. I’m no gourmet cook, I cook because I like to eat and I have to feed my family. I cook because I just have to, out of necessity. I much prefer to eat other people’s cooking (tastes better at other people’s houses? Right?).

I was taught how to make adobo by my mom when she realized I needed to fend for myself when I left for college. She taught me the quick and easy chicken and pork adobo.

Ingredients
Pork cut up in cubes (fatty parts with some skin are best)
Chicken thighs with skin
4 cloves garlic chopped or minced
1 cup vinegar
1 cup soy sauce (filipino brand would be better)
1 cup water
1 bay leaf (optional)
Salt and pepper

Throw it all into a pot to boil. Once boiling, turn it down to simmer for another 30 min until really tender and meat falls off the bone. Add a little water if you want it soupy (but make sure you don’t dilute it too much or you lose the flavor).

There are many different variations of adobo. Each region and each family has their secret ingredients. However you make your adobo, it’ll be awesome with some rice. There’s the dry adobo (pinauga) which is awesome and tastes incredible when paired with mongo. Oh, mouth-watering and makes me want to make some of it now.