Manila's Pork Adobo

Ingredients:

4 lb pork roast,trimmed of
1 bone and fat,cubed
1 c vinegar
1/4 c soy sauce
4 cloves garlic,crushed
2 t sugar
1 t salt
1/2 t pepper,Freshly Ground

How to Cook:

• In bowl, combine pork, vinegar, soy sauce, garlic, sugar, salt and pepper; marinate 30 minutes. 
• Transfer to heavy bottomed skillet;bring to a boil; reduce heat, simmer 3 1/2 to 4 hours or until liquid's almost evaporated. 
• Serve with steamed rice

Beef Short Ribs Adobo With Spinach

Ingredients:

4 lb beef short ribs,trimmed
3/4 cup white vinegar
1 1/2 cup water
3 tsp. light soy sauce
6 garlic cloves,peeled
2 shallots,chopped
1 tbsp. black pepper,Coarsely Ground
1/2 tsp. salt
2 bay leaves
2 tsp. vegetable oil
2 bundle fresh spinach,blanched

How to Cook:

• Trim off and discard fat; cut meat into approximately 1-inch cubes leaving the bones attached. 
• Place beef into a saucepan with vinegar, water, soy sauce, garlic, shallots, black pepper, salt and bay leaves; bring to a boil. 
• Lower heat and simmer, covered, for 40 minutes. Remove beef. Degrease vinegar liquid; bring to a boil. Lower heat and reduce to 2/3 cup. Heat oil in a skillet; brown beef untilevenly seared. 
• Pour sauce over beef.

Adobo Pork Chop

Ingredients:

8 pork chops -- 1/2 thick
2 cloves garlic, smashed and 1 chopped
1 T onion, Chopped
1 juice of one lemon
1/4 c soy sauce

How to Cook:

• Adobo can be made with pork or chicken or a mixture of the two.
• Most home cooks use pork butt cut into bite-sized chunks and stewed. I like to use pork chops because they are more tender and cook quickly. 
• He leaves out the traditional bay leaf and peppercorn and substitutes lemon juice for vinegar.
• Pour just enough cooking oil into a large skillet to coat the bottom.
• Heat the oil and sear the pork chops, approximately 3 minutes per side.
• Add garlic and brown lightly. Add onions, lemon juice, garlic and soy sauce, turn heat down and cover. Simmer for 5 minutes.
• Reduce the sauce as much as you like. Nick likes his adobo dry; others like it with plenty of sauce to go with their rice.

Chicken Adobo in Coconut Milk

Ingredients:

1 (3 lb) roasting chickens, cut into serving pieces
1 1/2 cups apple cider vinegar
6 tablespoons garlic, finely minced
1/2 cup soy sauce
1 teaspoon fresh ground black pepper
2 bay leaves (optional)
1 tablespoon whole black peppercorn
1 tablespoon brown sugar (optional)
1 (12 ounce) can coconut milk
salt or patis

How to Cook:

• Combine all ingredients in a large saucepan and marinate for two hours (traditional method is at room temperature, you can also put it in the refrigerator).
• Boil mixture on stove top until chicken is tender. Preheat Broiler.
• Remove chicken from sauce and broil until browned. Reduce sauce to half over medium heat.
• Pour over chicken. Serve hot with sticky rice.

Eggplant Adobo

Ingredients:

4 cups eggplants, cut into 2x2 inch pieces
1/2 cup white vinegar
1/4 cup soy sauce
1 tablespoon garlic, finely minced cooking spray black pepper,(if desired)
red chili pepper flakes,(if desired)

How to Cook:

• Preheat broiler.Spray cookie sheet with oil. Place eggplant cubes on cookie sheet and spray them with oil.
• Broil eggplant until browned, about 5 minutes, flip them and 5 minutes more.
• In a medium saucepan, bring vinegar, soy sauce, garlic and if desired, pepper to a boil and simmer for6 minutes. 
• Add browned eggplant to sauce and cook for 5 minutes more, stir several times.
• 5 Serve hot with sticky rice

Chicken Adobo with Coconut Milk

Ingredients:

1 (3 lb) roasting chickens, cut into serving pieces
1 1/2 cups apple cider vinegar
6 tablespoons garlic, finely minced
1/2 cup soy sauce
1 teaspoon fresh ground black pepper
2 bay leaves (optional)
1 tablespoon whole black peppercorn
1 tablespoon brown sugar (optional)
1 (12 ounce) can coconut milk
salt or patis(fish sauce)

How to Cook:

• Combine all ingredients in a large saucepan and marinate for two hours (traditional method is at room temperature, I put in the refrigerator).
• Boil mixture on stove top until chicken become tender. Preheat Broiler.
• Remove chicken from sauce and broil until browned.
• Reduce sauce to half over medium heat.Pour over chicken.
•  Serve hot with sticky rice.