A Filipino dish that is very famous all over the world. It has different variations of adobo, there is pork adobo, chicken adobo, chicken and pork adobo, white adobo, spicy adobo, adobo flakes and etc. Adobo is popular because it is easy to marinate and cook. The adobo is not easily spoiled after cooking. You can store it in the refrigerator and the more you stay it there for long the more the flavours were absorbed inside the meat or chicken.
How to cook AdoboIngredients:
1 1/4 pounds or (1/2 kilo) pork cut into 2-inch pieces
1 pound or (½ kilo chicken)
1/4 of chicken liver
2 tablespoons salt
1/2 tablespoon black peppercorns,coarsely ground
1 whole big garlic crushed
2 bay leaves, torn
1 cup white vinegar
1/4 cup soy sauce
3 tablespoon vegetable oil
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