Ask a foreigner which Filipino cuisine are they familiar with and most, if not all, would answer “Adobo”! It can be made using chicken, pork or beef. This particular viand actually tastes better when reheated, which is why I usually make this with lots of sauce so that it would not dry up during reheating. One can serve this as a viand with rice and fresh tomatoes or as a sandwich filling.
1 kilo meat (chicken, pork or beef) cut into serving pieces
1 medium sized onion
5 cloves garlic, crushed
1 tsp whole black pepper corns
1/2 cup water
1/3 cup soy sauce
1/8 cup vinegar
3 tablespoons brown sugar
3 whole bay leaves
1 tablespoon canola oil
Place meat, soy sauce, water, vinegar, sugar, bay leaf and black pepper in a pot.
Cook covered over low heat until the meat is tender. Strain meat but reserve the sauce.
In a separate pan or pot, sauté garlic and onion in oil. Add meat and sauté until golden brown.
Add reserved sauce and allow to simmer for 5 minutes.
Remove from heat and serve with rice or fresh tomatoes.