gelert
Well-Known Member
My wife makes this with chicken and pork as a stew, but the sauce goes great with venison, either in the slow cooker or to accompany a nice steak.
Adobo is the renowned stew of the Philippines, simmered in soy ,vinegar and plenty of garlic.
Fry your steaks, leave pink and set aside wrapped in foil. I tend to eye ball things, fry some minced garlic, shallots. I do 1 ladle of white vinegar, half a ladle of soy and 2-3 ladles of water, adding fresh cracked black pepper and a bay leaf before simmering and reducing. You can adjust the vinegar and add either brown sugar or a spoon full of honey to sweeten things up. We have this at least once a week. Paired with rice goes really well. If If you were making it as a stew, you can substitute the water for stock or even add coconut milk.
Adobo is the renowned stew of the Philippines, simmered in soy ,vinegar and plenty of garlic.
Fry your steaks, leave pink and set aside wrapped in foil. I tend to eye ball things, fry some minced garlic, shallots. I do 1 ladle of white vinegar, half a ladle of soy and 2-3 ladles of water, adding fresh cracked black pepper and a bay leaf before simmering and reducing. You can adjust the vinegar and add either brown sugar or a spoon full of honey to sweeten things up. We have this at least once a week. Paired with rice goes really well. If If you were making it as a stew, you can substitute the water for stock or even add coconut milk.
