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Adobong Antigo

filipino, pork, chicken

2 lb chicken or pork, cut in serving pie; ces
1/4 cup vino blanco or five-year-old rum
4 teaspoon soy sauce
5 cloves garlic
2 teaspoon salt
1 cup vinegar
1 cup buko juice (coconut water)
1 small head garlic, crushed

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

Yield: 5 servings

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