INGREDIENTS:
- 1/2 k liempo cut into big cubes (get the one with the least fat all the same)
- 1/2 k kasim cut into big cubes
- 1 kilo chicken cut into pieces
- 1 to 1/2 cups vinegar
- 3-4 T salt
- 1 head garlic finely chopped
- 2 T whole peppercorn
- 6-8 bay leaves
- 2 T oil
- 1 T annato seeds (achuete) for color
- 1 c water
INSTRUCTIONS:
- Marinade meat and chicken in vinegar, salt, garlic and peppercorn for at least 15 minutes. Drain and set aside the marinade. In the meantime, put oil in pan and heat the annato seeds. Remove annato seeds. Put on high heat and use this oil to quickly sear the meat/chicken until the pink flesh turns white. Add the marinade and water,tear the bay leaves, turn to low heat and slow cook adobo till tender.
- By the time it is cooked, the liquid would have dried up and the fat from the meat already rendered. Now put on medium-high heat. The oil will now “toast”the garlic to light brown, giving off an aroma that begs for rice.
- “Sankutsahin”or keep stirring to avoid burning the garlic. Turn down the heat if you have to, because burnt garlic is bitter. A little patience and arm power will result in crispy bits on the sides of the meat and skin.
Source: Foodipino
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