Ingredients:
1 kilo chicken or pork cut in serving pieces
1/4 cup vino blanco or 5 year old rum
4 teaspoons soy sauce
5 cloves garlic, crushed
2 teaspoons salt
1 teaspoon freshly ground pepper
1 cup vinegar
1 cup buko juice
1 small head garlic, crushed

How to cook adobong antigo:

• Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper and vinegar, for at least 2 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.

[tag]adobo, pork, chicken, filipino food[/tag]