ADOBO FILIPINO

In the 1800s Filipinos use this method of cooking to preserve the meat without refrigeration. They did not have refrigerators waaaay back then ... A whole pig would be slaughtered, chopped to bite size pieces and cooked on the stew. The cooked meat where placed inside 2 or 3 large terracotta vases and the household mother would take a portion that the family will consume for that particular meal. The meat can be stored in the terracotta vases for months!

This version is close to authentic Filipino cooking. My version of adobo is by adding water, brown sugar and hot sauce to the dish to give it a little savory kick. It is even better the next day, that is ... if you have left-overs!

Pour the sauce over rice and add the meat on top ... Ohhh, whatever your technique is they will just love this dish!

Adobo Filipino

(Chicken in a savory ADOBO sauce! Can be used for pork or a chicken-pork combination.)
Total Cooking Time: 55 minutes

Makes 4 Servings

12 pcs. Chicken wings (about 1 pound) - season with salt and pepper

2 T. Olive oil

6 cloves Garlic - mashed

1 T. Garlic - minced
1/2 C. Soy sauce
1/2 C. Vinegar
1/2 C. Water
10 pcs. Pepercorns
1 T. Hot sauce
2 pcs. Bay leaves
1 t. Brown sugar

1. Saute garlic in pan, brown the chicken pieces.
2. Pour vinegar, soy sauce, peppercorns, hot sauce and bay leaves. Bring to boil and then simmer for 10 minutes.
3. Add water and brown sugar. Cover and simmer for 45 minutes or until sauce has reduced to almost half. Turn chicken occasionally.
4. Serve with rice.