Adobong antigo

5 servings

Ingredients

QuantityIngredient
2poundsChicken or pork, cut in serving pieces
¼cupVino blanco or five-year-old rum
4teaspoonsSoy sauce
5Cloves garlic
2teaspoonsSalt
1cupVinegar
1cupBuko juice (coconut water)
1Small head garlic, crushed

Directions

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

From Filipinas Magazine - May 1995 issue