In Philippine cuisine, adobo refers to the traditional method of braising meats (mostly chicken and pork), seafood, and vegetables in a highly seasoned mixture of vinegar, garlic, soy sauce, bay leaves and black peppercorns. While the type of vinegar used can be a point of debate, it is the main ingredient of this dish. The vinegar, which loses it’s acidity once it cooks, tenderizes the meats and together with the soy sauce combines to add the balanced sweet, sour and salty flavors Filipinos love. There are as many adobo recipes as there are cooks. Some add coconut milk for a richer sauce , while those who prefer a sweeter version add sugar. Some purists omit the soy sauce altogether, while others add annato powder for color.
For tonight’s dinner, Chris did a quick Google search and found a good basic recipe from Foodnetwork.com. This is the style of adobo I am accustomed to eating. I tweaked the recipe below for a little more authentic taste.