There are a hundred and one ways of preparing and cooking ADOBO!!! The traditional way is simply throwing in the stew cut pork into a pot, boil in water to tenderize, add soy sauce, chopped garlic and cracked peppercorns and laurel leaf; add in vinegar last (when pork is all tender) and simmer for another few minutes for the vinegar to blend with all the rest of the ingredients. The variations depend on how YOU would like to savor and devour it!My family each have their own preferences: My husband prefers it "dry", not saucy, but ooozing with its own "mantika" and the pork skin, crip like chicharon! My eldest daughter likes it with a bit of sugary sauce to top on rice; my youngest prefers it savory not sweet), not oily, but very, very tender. My son, will take it any way you prepare it! But he'll cook you his own version and I'll abandon my adobo for his!!!
I like to serve the meat separately from the sauce and add a dash of deep fried garlic ala pobre!!!! How do you cook your adobo, or how do you want to eat it?
