Adobo

We've had several different kinds of Adobo, including a Filipino friend making the "real deal" for us, and we've liked it every time. This recipe was on the back of a Wycliffe dinner-theater program we went to and it's delicious! I prefer it served over brown rice, but didn't have any on hand this time.

2-4 Tbsp oil
3-4 cups pork cubes, chicken pieces, or a combination
1-2 cups potato, peeled and cubed
4 large garlic cloves, cut in fourths
1/2 cup vinegar
2 large bay leaves
1 tsp. salt
pepper to taste (we use at least 1/4 tsp)
1/4 cup soy sauce
2 tsp. brown sugar
3 cups water
I also add 1-2 Tbsp. lemon juice
cornstarch, if desired, to thicken up the sauce


Brown meat and garlic with the oil in a large pot. Add the rest of the ingredients. Bring to a boil, then cover and simmer until potatoes are tender (15-20 minutes). If using cornstarch (I do), mix a little in cold water first then add towards the end of the cooking. Serve over rice.