Adobong Antigo

Recipe Ingredients

2 lbs	908g / 32oz	Chicken or pork - cut in serving piece
1/4 cup	59ml	Vino blanco - or five-year-old rum
4 teaspoons	20ml	Soy sauce
5		Garlic
2 teaspoons	10ml	Salt
1 cup	237ml	Vinegar
1 cup	237ml	Buko juice - (coconut water)
1		Garlic - crushed

Recipe Instructions

Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper and vinegar, for at least two hours. Drain. Fry meat until golden, pour off excess oil and add buko juice. Simmer until tender and adobo begins to give off oil. Fry the extra garlic and sprinkle on the adobo before serving.

Source:
Nila Sweeney

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.