I’d like to think that Adobo is an authentic Filipino dish and there are so many ways to cook adobo as there so many recipes for chicken and pork. You could try chicken-pork adobo, chicken adobo, pork adobo, chicken adobo mixed with chicken liver and gizzards or adobo with coco cream. Basically, the ingredients are the same but the taste depends on the one cooking it.
And the good thing about this Filipino cuisine is the longer you keep it in the ref, the more it absorb the sauce and the more it taste better. Since the main ingredients consist of vinegar and soy sauce, it will keep for long. Unlike other adobo recipes, mine is dried with so little sauce and lots of garlic. I don’t measure the ingredients as usual and I sauté it first in garlic then add the mixture of vinegar , soy sauce peppercorn then let it simmer without mixing it until the vinegar is cooked so it won’t have that sour taste, add a bit of sugar last to balance the taste. You can do away with using laurel leaves, fry more garlic instead sautéing and set aside some for garnish. One thing that makes the taste unique however is, I added a pinch of Garam Masala in this dish.
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