It’s our 200th recipe! (Or at least the 200th post). Things have slowed down a bit since our family doesn’t have as much free time at the moment, but I think that with the winter weather the blog posts will pick up again. Here’s an easy, flavorful, and inexpensive recipe that deserves to be part of our family’s canon.
This is Filipino dish based on soy- and vinegar- and garlic-marinated meat (not the Mexican seasoning blend also known as ‘adobo’). You can use any meat you like and it works especially well with cheaper cuts, like chicken leg pieces or pork shoulder. You can also alter your technique for how much time and patience you have–it’s kind of like choose-your-own-adventure.
3-4 lbs of meat (bone-in chicken or pork chunks work well)
1 c. light soy sauce
1/2-1 c. water
1/2 c. white vinegar
1 entire BULB garlic, chopped
3 bay leaves
2 Tbsp. ground black pepper
2 Tbsp. salt
Combine all the ingredients in a shallow dish. If the marinade doesn’t seem like enough to come up about half-way on the meat, increase the recipe. Cover and marinate the meat overnight, turning the meat from time to time so that it soaks up the marinade all over. You can actually skip the overnight marination if you’re pressed for time and simply simmer the meat in the mixture, but it will turn out better if you marinate and then follow the next steps.
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| Skinless chicken legs marinating. |
Place the meat in a pot or large saucepan and add all of the marinade, but strain out the garlic and reserve it for later use. Bring to a boil and reduce to simmer for 25 minutes or until the meat is tender. Leave the pot uncovered so that it reduces some, but add water if it gets too low. You want to have at least 1 c. sauce. You can eat the meat at this point, or continue on for more deliciousness.
In a large frying pan or wok, heat 2-3 Tbsp of cooking oil. Add the garlic that you retained from the marinade and cook it, stirring, until it’s lightly browned. Increase the heat and add the meat, cooking and turning it so that it gets browned and crisp on the edges. Add the remaining marinade to heat it through.
Serve with white rice and something green and zingy like a cucumber or papaya salad.